Pauline Mcginnis' Collard Candy – a delicious recipe with butter, sugar, white vinegar, collard. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Melt butter in a heavy pot. Do not boil or let it burn. Add sugar and vinegar. Stir with a wooden paddle until the sugar is dissolved, then boil without stirring until a drop will become brittle in cold water, like sweet gum cracks. Have a big platter buttered and turn candy onto it immediately. As the candy cools, fold edges into the center. When it is cool enough to handle, butter your fingers and pull the whole batch until it is full of little holes and light white in color. Make a long rope out of the candy, then take shears and cut off little snips. Let it fall onto the buttered plate or piece of marble slab. When it is cold, wrap two pieces in a piece of collard leaf until all is wrapped.
443
kcal
Calories
6
g
Fat
100
g
Carbs
FatCarbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 4 ingredients. The key ingredients include: 2 tablespoons butter, 2 cups sugar, 1/2 cup white vinegar, 1 pound collard leaves, washed and dried.
Yes, Pauline Mcginnis' Collard Candy falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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