Peggi Anne Tebben Recipe


By Peggi Anne Tebben cookiequeen

A 100 year old dear friend of mine gave me this recipe about 8 years ago before she died.
She was still making it the year before she died.

Recipe Rating:
 3 Ratings
36 (1 1/2" pieces)


2 cups brown sugar (packed)
1 cup sugar
1 cup cream (20%)
2 tbsp. light corn syrup
1/4 tsp. salt
2 tbsp. butter
Find more recipes at
1 tsp. vanilla
* 1/2 cup chopped nuts
Kitchen Crew

Janet got "Chocolate Covered Cherry Mice"

You observe situations before diving in, choosing words and actions wisely. You're the loyal friend and...

TAKE THE QUIZ and find out what Halloween treat you are!

Directions Step-By-Step

Combine first 5 ingredients in saucepan.
Stir over med. heat to dissolve sugar.
Cook to 234° or until a little dropped in cold water forms a soft ball. Stir occasionally. Remove from heat.
PEGGI'S NOTE: This only took about 5 minutes to reach the soft ball stage for me,once it started to boil, which is 250° on my candy thermometer. I tested it at 234° & it still would not form a ball until 250°.
Add... butter.
Let stand without stirring until bottom of pan is lukewarm (120°).
PEGGI'S NOTE: This took about an hour to cool to 120°. If forming into nut roll, add vanilla now & continue to cool until all the way cool & pliable enough to knead. This took me 2 hours of cooling total to form into somewhat of a log. Then I wraped in wax paper & froze for 30 minutes. Then rolled in nuts.
Beat until creamy.
Mix in ...1/2 cup chopped nuts.
*Toast pecans or walnuts in 250° oven for 1 hour first.
Pour into greased 8 or 9" square pan.
Cut into squares.
This is another way to prepare this as suggested in an old cook book.

EASY NUT ROLL: Turn out cooled fudge onto buttered waxed paper. Knead or fold over several times. Shape into 12" roll. Place on waxed paper covered with
cut-up nuts. Roll up in the paper. Chill. Slice.

About this Recipe

Course/Dish: Other Desserts