La Habra California 1930 – 1960’s

January 1941

Hollywood Delight     

3 c sugar                              

1 c white karo

1 ½ c cream

½ # candied cherries

½ # candied pineapple

1 t. vanilla

I buy this amount, then shell them:

1 # Brazil nuts

½ # walnuts

½ # pecans

Cook sugar, syrup, and cream until it reaches the soft ball stage (238degrees) (mine happened to cook to 240degrees before I noticed it, this time) Add vanilla and beat until mixture begins to thicken.  (I beat mine with electric beater until I add the fruit and nuts) Then add fruit and nuts.  Continue beating until stiff, and pour into buttered oblong pan. (It will be sticky when you pour it into the pan but it will harden soon.)  It makes around 4 lbs. and if you want to keep it awhile, put it in wax paper layers in a canister and it will keep nice and moist.

Mrs. Mushet (Raymond’s Mother)

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