Creamy vanilla candies.
-By Christine (Salzer) Strommen
2 cups sugar
3/4 cup heavy cream
1 cup milk
1 Tbsp light corn syrup
1/8 tsp salt
1 tsp vanilla extract
- Combine first 5 ingredients. Heat in a pot, stirring constantly, until about 235 degrees (to the soft ball stage).
- Remove from heat; cool without stirring until luke warm (110 degrees).
- Add vanilla; beat until creamy. Drop by spoonfuls onto a buttered pan. Let cool until firm.