BRAZIL-NUT GINGER CREAMS

         2 cups sugar              2 tbsp cream
         1 cup brown sugar         1 tsp vanilla
         ¾ cup milk                1 cup chopped candied ginger
         2 tbsp corn syrup         ½ cup chopped Brazil nuts

Put the sugars, milk, and corn syrup into a saucepan. Stir and melt over low heat, then turn up and bring to 238° without stirring. Remove from heat and let cool to 110°. Beat in the cream and vanilla. Add the nuts and chopped ginger and beat until it begins to hold its shape.

Spread onto a buttered sheet or baking pan and cut into squares before the candy cools.

Adapted from “A Parade of Brazil Nut Recipes” (1939). Discover more vintage recipes at the Padgett Sunday Supper Club (clubpadgett.com)!