Friday, December 27, 2013


This candy recipe was clipped from one of the Dallas, Texas newspapers in 1967.

Yields 1 pound
2 cups sugar
1/2 cup milk
1/3 cup half-and-half
1 tbsp light corn syrup
1/2 teaspoon salt
1 tablespoon butter or margarine
1 teaspoon vanilla
1/2 cup chopped candied cherries and/or 1/2 cup English walnuts

Butter sides of heavy 2-quart saucepan. (The size of the saucepan is important because you leave the thermometer in the mixture until it cools to 110 degrees, and if you use a larger pan, the ball of the candy thermometer won't reach the mixture.)

In the saucepan, combine the sugar, milk, half-and-half, corn syrup and salt.  Cook over medium heat, stirring constantly until sugar dissolves and mixture comes to a boil.

Cook to soft-ball stage (238 degrees on candy thermometer). Immediately remove from heat and cool to lukewarm (110 degrees on candy thermometer). Don't stir during this time.  Add butter and vanilla.  Beat vigorously until mixture becomes very thick and starts to lose its gloss.

Quickly stir in chopped cherries and/or walnuts and pour into buttered 9 x 5 x 3-inch loaf pan.  Score in squares while warm; cut when cool and firm.

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