Another of Mom's delicious recipes. I think she got this one from Borden's Pet Milk.
3/4 c. sugar
2 Tb. water
1 c. corn syrup, white
1/2 c. butter
3/4 c. evaporated milk
1/2 tsp. salt
Put the sugar, water, and corn syrup into a heavy saucepan. Cook and stir over medium heat. Wash sugar crystals down from the sides of the pan with a wet paintbrush or pastry brush. Stir in butter. When the batch starts boiling again, add the evaporated milk very slowly, a little at a time, stirring constantly. Then stir caramel vigorously, scraping the bottom of the pan and sides. This is to prevent the milk from scorching. Cook until soft ball stage, about 234. It should take about 5 minutes to add milk. After soft ball stage is reached, remove from heat and add salt and a few drops of vanilla.
1 Batch of Milk Caramel
Let caramel cool slightly. Spread as many nuts as possible on a baking sheet or jelly roll pan. With a teaspoon, drop caramel on nuts …
Another one of my mom's recipes. We had this at Christmas.
Blond Fudge Supreme
3 c. sugar
3/4 c. milk
1 c. chopped nuts - pecans are best!
3 Tb. butter
2 tsp. vanilla
3 Tb. light corn syrup
1/8 tsp. salt
Combine sugar, milk, corn syrup and salt in 3 quart heavy saucepan. Cook over medium heat, stirring until sugar dissolves. If sugar crystals form on the sides of the pan, wash down with a wet brush. Cook over low boil until soft balls form when dropped in water or candy thermometer measures 236. Add butter. DO NOT STIR. Cook until lukewarm or 110 degrees. Add vanilla and beat until candy looses its gloss or shine and starts to thicken. Stir in nuts. Pour into buttered 8" square pan. While still warm, score into pieces. Makes about 2 lbs. of fudge.
Also from his cookbook, I'm Just Here for the Food.
Savory Savoy Wraps
8 large Savoy cabbage leaves 1/2 lb. sweet Italian sausage, cooked and crumbled 1 c. peeled apple slices 1 tsp. cinnamon 1 c. finely diced potatoes Salt and pepper
Lightly blanch cabbage leaves by immersing them in boiling salted water for 30 seconds, then immerse in ice water to cool. Drain and pat dry with a towel.
In a mixing bowl, combine all ingredients except cabbage leaves and season with salt and pepper. Lay out a cabbage leaf, inside down, and make a small pile of filling in the center. Roll into a tight package. Repeat with remaining leaves and filling, placing the rolls in a steamer basket, seam side down. Put enough water in a pot to come almost to the bottom of the steamer and bring to a boil. Put the lid on the pot slightly askew to allow steam to escape. Steam for 8 to 10 minutes.