Ingredients
- 1½ c. firmly packed brown sugar
- ½ c. light corn syrup
- ⅓ c. butter/marg
- ⅔ c. light cream
- 1 tsp vanilla
Method
Combine 1st 3 ingredients and cook over med. heat (stirring occasionally) to soft ball stage. Cool 5 minutes. Blend in cream & vanilla. Serve warm or cool.
(2¼ cups)
Notes
Written in pencil on ruled paper, fully legible.
⚠ The yield line is clipped at the bottom edge of the scan. It reads "(2¼ cups)" and the parenthesis is visible, but the line sits on the cut. Recorded with that caveat rather than dropped. Nothing else is missing — the method ends cleanly at "Serve warm or cool."
"Soft ball stage" is the only doneness cue and no temperature is given. That is normal for a candy-stage recipe of this age and is not a gap in the card — a cook of that era read the cold-water test, not a thermometer. For reference, soft ball is conventionally 235–240°F, but the card does not say so and that figure is not written into this transcription.
The order matters and the card gets it right: the cream goes in after the cooking and a five-minute rest, which is what keeps it from splitting.
Comments
Loading…