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<poem> | |||
2 c. sugar 1 c. milk | 2 c. sugar 1 c. milk | ||
2 tbsp. cocoa 1 tsp. vanilla | |||
2 tbsp. butter 1 c. coarsely chopped walnuts | |||
Blend thoroughly sugar, cocoa, butter and milk. Cook over very low heat for 15-20 minutes. | |||
<u>DO NOT STIR</u> after bubbles begin to form around the edge of the mixture in pan. | |||
When it reaches the soft ball stage (use candy thermometer), remove from heat and pour into buttered platter to cool. When just cool enough to handle, beat until it begins to change into lighter color and become stiff. (Beat with spoon, not mixer.) | |||
Work in vanilla and nuts; mold into bars to be cut into slices, or into small pieces. Must work fast when it begins to change color, or it may turn to a sugary texture. | |||
- Melba Sparks, Salt Lake City | |||
Mom's girl friend in high school | |||
</poem> | |||
Melba Sparks, Salt Lake City | |||
Mom's girl friend in high school | |||
Latest revision as of 18:37, 19 December 2021
2 c. sugar 1 c. milk
2 tbsp. cocoa 1 tsp. vanilla
2 tbsp. butter 1 c. coarsely chopped walnuts
Blend thoroughly sugar, cocoa, butter and milk. Cook over very low heat for 15-20 minutes.
DO NOT STIR after bubbles begin to form around the edge of the mixture in pan.
When it reaches the soft ball stage (use candy thermometer), remove from heat and pour into buttered platter to cool. When just cool enough to handle, beat until it begins to change into lighter color and become stiff. (Beat with spoon, not mixer.)
Work in vanilla and nuts; mold into bars to be cut into slices, or into small pieces. Must work fast when it begins to change color, or it may turn to a sugary texture.
- Melba Sparks, Salt Lake City
Mom's girl friend in high school