April 8th, 2012
Excerpted from The Complete Best of Bridge Cookbooks, Volume 2 © 2010, 1988, 1984 Karen Brimacombe, Mary Halpen, Helen Miles, Valerie Robinson and Joan Wilson. Photographs © 2010 Robert Rose Inc. www.robertrose.ca Reprinted with permission. All rights reserved.
Stir first four ingredients together in an 8-cup (2 L) measuring cup or very large microwave-safe bowl. Cook on high for 3 to 4 minutes. Stir well. Cook for 4 more minutes. Stir in butter and vanilla. Cook for 1 minute more.
Add baking soda and gently stir until light and foamy. Spread mixture quickly on lightly greased cookie sheet. Cool for an hour. Break into pieces. Makes about 3 dozen pieces.