Ingredients45 m servings 43
- Mix molasses, cream, sugar, and cocoa powder together in a pot; bring to a boil. Heat to 251 degrees F (122degrees C), or until a small amount of syrup dropped into cold water forms a firm but pliable ball, 30 to 40 minutes. The finished candy will be same firmness of the ball in water. Remove pot from heat and stir in almonds and vanilla extract.
- Spoon candy into small paper candy cups. Cool to room temperature and store in an airtight container at room temperature.
Per Serving: 43 calories; 1.6 7.2 0.2 5 3 Full nutrition
ReviewsRead all reviews 3
This candy tastes like caramel corn without the popped corn! Next time, I will put almond pieces over the top for decoration. I love the taste of this!
Made with my son for a school project. The candy taste was excellent. However, we had to make an adjustment to how we cooled the candy. Had to leave the pot on stove, low heat, to keep candy ...