2 tablespoons butter or margarine
2 cups brown sugar, firmly packed
1/4 teaspoon salt
3/4 cup light cream
3/4 cup coconut, pecans or walnuts
Melt butter or margarine in saucepan.
Add sugar, salt and cream and stir until sugar has dissolved.
Clip a thermometer to the side of the saucepan.
When mixture begins to boil, reduce heat to medium and continue cooking to soft-ball stage on the candy thermometer.
Remove from heat and do not stir until the outside of the pan is cool to the touch.
Beat until creamy.
Add coconut or nuts.
Press into a greased pan.
Yield: about 1 pound
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