Almond and Sour Cream Candy
2 c. cane juice crystals or natural sugar
1/8 t. salt
1 c. vegan sour cream
1/8 t. ground cinnamon
1/2 t. vanilla
3 drops almond extract
1 c. slivered almonds
You will also need:
Candy thermometer to check temperature
Mix cane juice crystals or natural sugar, salt and sour cream in a heavy two-quart saucepan.
Heat gently over low heat, without stirring, to soft ball stage, (245 degrees). Remove from heat.
|It will be light-colored and bubbly|
Cool to lukewarm (110 degrees), then add cinnamon and flavorings and beat until creamy.
|It may darken slightly as it cools|
Fold in almonds. Pour into greased 8-inch square pan. When cool, cut into squares.
Makes 36 squares.