[Illustration: Cook]
1 cup sugar
¾ cup GRANDMA’S MOLASSES
⅛ teaspoon salt
⅓ cup butter
½ cup light cream
1 teaspoon vanilla
Blanched, salted almonds
Mix first five ingredients in a saucepan. Stir to dissolve sugar. Cook
over medium heat to 250° F. in winter or 255° F. in summer, or until
syrup, when dropped in very cold water, forms a firm ball. Remove from
heat. Add vanilla. Pour into a buttered cooky pan. Cool until candy can
be handled. Cut into 1-inch squares. Place a whole almond in center of
each square. Roll into balls between palms of hands, keeping almond in
center. Wrap each piece in waxed paper.
YIELD: 1¼ pounds.