I was telling my dad about this recipe. He said it sounded very much like something his mother used to make when he was a child. He was born in 1950 - so the recipe makes sense for my time frame. When his mom made it, it was always as a special occasion treat.
To describe the candy, I would have to say it has a fudge or divinity like texture. The candied pineapple mix in and give you little bits of soft chewy sections.
I am not sure what I feel about this candy. It is interesting. A little like brown sugar, even though there isn’t any brown sugar or maple in it.
I don’t see the point in the food coloring. It didn’t make that big of a difference in the overall color of the candy.
And boy does it get hot! I now have a lovely welt on one of my fingers where the sugar splashed up while I was stirring. That isn’t pleasant.
But, it is a nice candy. ..
CONDENSED MILK CANDY
2 Tablespoons Butter
2 Teaspoons Golden Sirup
1 Cup Cream
1 Can Condensed Milk
2 Cups Sugar
Pinch Cream of Tartar
1 Tablespoon Candied Pineapple, Chopped
Red Food Coloring, If Desired
Place the butter, sirup, cream and condensed milk in a saucepan and cook slowly, stirring until blended. Add the sugar and stir until dissolved. Add cream of tartar. Cook to 240 degrees. Add the pineapple and the red coloring. Cook to 252 degrees. Remove from heat and stir until the mixture begins to grain. Quickly pour into a well buttered pan. Cool, then cut into squares.
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