My grandma made cream candy in the winter. She insisted it had to be made in a copper kettle and the temperature had to be around 30 degrees. She cooked her candy and cooled it outside. The temperature was critical to proper cooling speed. You needed to store the candy to mellow it. When finished it had the texture of a butter mint. Unfortunately that is all I remember.
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might be what they call butter milk fudge
check the recipe for it on the web i have it but lord knows were it is
but that is the name butter milk fudge
would you belive i found it paper is so yellow hope this is it
BUTTER MILK FUDGE:
3 c white sugar
1 c butter milk
3 tablespoon syrp
1 pinch salt
2 tablespoon soda
2 tablespoon butter
mix the soda in the butter milk and add to the sugar -salt-syrp boil until forms a soft ball in cold water ((stir while boiling to prevent sticking & burning)) remove from fire add the butter milk ((add nuts if you want to ))and beat beat until begins to thicken
this is a very old recipe i hope this is what your looking for
I am not sure, but I think your talking about Divinity….there are so many of the old fashioned types of candy recipes out there that people have that have been passed down through generations, it would be hard to tell which one your looking for, you might try and ask your relatives and old family friends.
Basic Divinity
2 1/2 cups granulated sugar
1/4 teaspoon salt
1/2 cup light corn syrup
1/2 cup water
2 large egg whites, room temperature
1 teaspoon vanilla extract
1/2 to 3/4 cup chopped pecans or candied cherries for holidays
PREPARATION:
Be sure to make divinity on a dry day; candy will not harden on a humid day. In a medium saucepan over medium high heat, heat sugar, salt, syrup and water to boiling, stirring constantly until sugar is dissolved. Set candy thermometer in place and continue cooking over medium low heat, not stirring, until the temperature reaches 266°. When the temperature reaches 260° beat the egg whites with electric mixer at high speed, until stiff peaks form. While beating, pour the hot syrup slowly into the egg whites. Beat for about 2 to 3 minutes, until mixture isn’t glossy. Add vanilla and turn to low speed. Continue beating until the mixture holds its shape when dropped from a spoon. It will probably be too thick for the mixer at this point. Stir in pecans or chopped candied cherries with a wooden spoon. With a lightly buttered teaspoon, drop onto waxed paper. Work as quickly as possible. If mixture gets too thick to work with, add a few drops of water. Let stand until dry. Store in tightly covered containers.
Maybe this:
KENTUCKY CREAM CANDY
3 c. sugar
1 c. cream
1/2 c. water
Pinch of soda
Combine ingredients in a heavy greased saucepan. Stir until boiling cook covered 3 minutes until sides of pan are washed free of crystals. Uncover and cook, without stirring, to hard ball stage 262 degrees. Remove from heat and pour onto a buttered marble slab or platter. Let cool enough to handle easily. Pull for about 15 minutes. Cut into pieces with well buttered scissors. Wrap candies in foil, store in a closed tin.
or this:
OPERA CREAM CANDY
3 1/2 c. granulated sugar
1/2 tsp. cream of tartar
3 tbsp. white corn syrup
1 pt. cream
1/4 slab paraffin
Cook mixture until it makes a soft ball when tested in a cup of water (about 1/2 hour). Pour it on a buttered platter and set aside to cool. When cool, stir it until it gets stiff and breaks when you stir it (about 1/2 hour). Then put it in a bowl in a cool place for 3-5 days. Divide into smaller portions and mix again until smooth. Then put in the flavorings, such as cocoa, mint, maple, orange, or any other flavorings you desire. Roll into small balls with hands or spoons. Put them in a very cold place, such as a freezer, to harden balls.
In a small container, melt chocolate on top of boiling water. Put paraffin also into chocolate. When the chocolate is melted, dip the balls in the melted chocolate. Use a hat pin to dip the balls. Put a nut on the top to cover up the hold made by the hat pin. Put the candy on waxed paper to cool and harden.
or this
CREAM CANDY
3 c. sugar
3/4 stick butter
1 tsp. vanilla
3 tsp. baking powder
1 c. boiling water
Stir sugar and baking powder together in heavy 6 quart pan, mixing good. Add butter (not melted) stir; add hot water, pouring over butter to melt; but DO NOT STIR! Bring to a boil at 260 degrees on candy thermometer.
Take off stove and pour on very cold buttered surface (marble slab works best). Pour vanilla over surface of candy.
When cool enough to pick candy up, pull as you would taffy, until it is stiff and has lots it’s shine and too hard to pull anymore. When stiff, roll and twist into roll, size of thumb and cut into pieces with scissors. Store in airtight container; it may take several hours for the candy to cream. It will cream as it cures.
NOTE: You will need to keep your hands cool and buttered when you first start pulling candy! The secret to this candy is the colder it is the better! Great family fun on cold winter nights!