- 2 cups white sugar (scant)
- 1 cup brown sugar
- 2 tablespoons Karo syrup
- 1/2 pint sour cream
- 1 tablespoon butter
- 1 teaspoon vanilla
- 1 cup chopped nuts (optional)
- Cook sugars, syrup and sour cream until soft ball is formed.
- Remove from heat, add butter and vanilla. Add nuts, if using.
- After it is lukewarm, beat until it is ready to pour on plate.
- Cut in pieces while warm.
- She used half white and half brown sugar, but the 2:1 was the original recipe.
Lillian Davis Goucher’s recipe box.
(4.00 out of 5)
My copy of the recipe has 1 1/2 cups each of the white and brown sugar.