500 - 540 ml SELECTED VARIETIES
Heat the syrup and butter in a casserole and simmer gently for 5 minutes.
Add cream and let cook until the candy thermometer shows a temperature of 118°C (245°F).
Add nuts and remove from heat. Let sit for 5 minutes.
Using an electric beater (or hand mixer) beat the mixture for 10 minutes at maximum speed.
Pour into a buttered mould and let cool completely in the refrigerator before cutting into pieces.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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