Karo Candy

Ingredients

• 1/2 cup cream
• 1 1/2 cups brown sugar
• 1 cup Karo syrup

Method

1. 1

   Boil together the cream, syrup, and sugar.

2. 2

   Test by dropping a little in cold water, and when almost done add the butter and walnuts.

3. 3

   Remove from fire; beat until creamy; empty into a buttered pan; mark off in squares and set aside to cool.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 133. The excerpt below is the record exactly as published.

g 2 cups brown sugar 1 ounce walnut meats 1 ounce chopped raisins Boil together the first two ingredients until a little of the mix- ture forms a soft ball when dropped into cold water. Beat the white of the eggs as stiff as possible; add walnuts and raisins and pour the syrup over the eggs, beating constantly. When the mix- ture will stand alone drop from a teaspoon upon paraffin paper. ORANGE PASTE 4 level tablespoons gelatine 1 orange iVs cups water 1 lemon 2 cups granulated sugar Confectioners' sugar Cornstarch Soak the gelatine in half of the water; bring the sugar to a boil in the other half and combine the two. Boil slowly but steadily 350 Planned for a PA IMTi V Family of Four V^Ai^ U X for twenty minutes; add the grated rind of the orange and the juice of lemon and orange, making a half cup in all. Rinse a tin in cold water; pour in the mixture to the depth of one inch. When the paste is firmly set immerse the mold in warm water; turn out the paste; cut in cubes and roll in a mixture of confectioners' sugar and cornstarch. The paste may be varied by using different fruit juices, flavor- ing and coloring. KARO CANDY Vz cup cream 1% cups brown sugar 1 cup Karo syrup

Cook this with the app: pantry check, scaling, and the assistant.