Mexican Creams

Share it :

Directions

Combine all ingredients except vanilla and nuts in a heavy saucepan. Cook over medium heat until thermometer reads 240 degrees, no higher. Take off stove and add vanilla. Beat by hand using a wooden spoon until very thick. Stir in nuts. Pour into a well-greased 13 x 9 pan. Cool. Cut into 1-inch pieces and refrigerate.

Ingredients

Latest Recipes