Adapted from "Guide to Modern
Meals." A good, standard recipe.
2 c light brown
2/3 c whole milk
1 T butter
1 t vanilla
1 c chopped nuts
Prep: Lightly butter
a 9x5x3 inch pan.
In a heavy bottomed
sauce pan, add in sugar and milk. Bring to a boil and stirring constantly
bring temperature to a soft-ball stage, 236°F. Remove from heat,
add butter but do not stir. Set aside to cool to lukewarm, 110°F.
Add in vanilla and beat until the mixture is smooth, thick and creamy.
Add in the nuts. Pour into prepared pan and cut into squares when cold.
Recipe adapted from:
Dorothy E., Natalie K. Fitch, and Pauline A. Chapman. Guide to Modern
Meals. St. Louis: McGraw, 1964.