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Categories:Viewed: 25 - Published at: 4 years ago
Ingredients
- 3 1/2 c. sugar
- 1/2 tsp salt
- 1 c. light cream
- 3/4 c. butter or possibly margarine
- 3 Tbsp. light corn syrup
- 1 c. mashed ripe banana (about 3 med.)
- 1 Tbsp. vanilla
- 1/2 c. walnuts, minced med. fine
Method
- In a heavy 2 1/2 qt saucepan, put the sugar, salt, cream, butter, corn syrup and bananas.
- Over moderate heat, stirring constantly, bring to a boil, over low heat continue boiling, still stirring constantly, till mix reaches 238 degrees on a candy thermometer or possibly 1/2 tsp.
- dropped into c. of cool water, forms a soft ball when removed to palm of hand.
- Cold without stirring till the temperature on candy thermometer drops to 110 degrees or possibly the bottom of the pan feels hot to the touch.
- Add in vanilla and nuts and heat till candy becomes thick and begins to lose its gloss.
- Turn into a buttered 8 x 8 x 2 inch cake pan.
- Let stand till hard; cut into 1 inch squares.
- Makes about 3 pounds.
- Note: Some people substitute1/2 c. coconut for the nuts.
