Tuesday, January 29, 2008


1 cup white sugar
1 cup brown sugar
1 cup dark Karo
1 cup butter
2 cups whipping cream
2 cups chopped pecans
1 tablespoon vanilla
Dipping Chocolate

Place sugars, Karo, butter, and 1 cup of cream in a large heavy kettle, bring to a boil and add remaining cup of cream slowly so boiling does not stop. Allow candy to brown a little but prevent burning by stirring often.

Cook until it forms a firm ball in cold water or to 238 on a candy thermometer. Remove from heat; add the vanilla and pecans. Pour into a buttered pan. When cold cut in 1 inch squares and dip In melted dipping chocolate..

Makes about 5 pounds. I like to freeze the candy before dipping.

Do not make any substitutions other than nuts to this recipe. Use Butter and Whipping Cream.

These were one of the favorite candies produced in the Kipling Confectionary, opened in Roswell in 1907 and famous in the Southwest for its fine candy.

John Kipling, an Englishman, opened the business in 1907. Kipling Fours were well established as the favorite candy of all by the late 1920s. Kipling obtained the formula from itinerant candy maker Charles Walker from Trinidad, Colorado. It is recorded that over a ton of Fours were sold during the Christmas holidays in the mid-20’s.

Carmen Barbe and Anna Gill of Berrendo CowBelles in Roswell, NM submitted this recipe to Enchanted Eating, published by New Mexico CowBelles in 1982.

For more about New Mexico CowBelles: http://www.highbeam.com/doc/1P2-11581894.html

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