Mexican Creams(Candy)

Directions

1. 1
   Melt butter in heavy pan.
2. 2
   Add other ingredients and cook on medium heat to 232° on candy thermometer, stirring constantly (234° if damp weather).
3. 3
   Then cool until you can touch bottom of pan.
4. 4
   Beat until it holds a peak, then drop by spoon onto waxed paper to form individual candies.
5. 5
   Or pour into a Saran lined pan and cut into squares.