| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | German | Candies | 32 | Servings |
INGREDIENTS
| -Nancy Speicher DPXX20A | ||
| 1 | c | Granulated sugar |
| 1/2 | c | Light-brown sugar; packed |
| 1/2 | c | Light corn syrup |
| 1/2 | c | Heavy cream |
| 1 | c | Milk |
| 1/4 | c | Butter or margarine |
| 2 | ts | Vanilla extract |
| 1 1/2 | c | Chopped pecans; coarsely chopped (6 oz can) |
| 1/2 | Bar German sweet chocolate (4 oz size) | |
| Walnut halves; optional |
INSTRUCTIONS
1. Line a 9x5x3" loaf pan with foil. Lightly butter foil. 2. In a heavy, 2 1/2-qt saucepan, combined granulated & brown sugars, corn syrup, cream, milk & butter. 3. Cook, stirring with wooden spoon, over low heat until sugar is dissolved. 4. Over medium heat, cook, stirring occasionally, to 240 to 245F on candy thermometer, or until a little in cold water forms a firm ball, like caramel. Do not overcook. 5. Remove from heat; stir in vanilla and nuts. Turn into prepared pan; let cool. 6. Melt chocolate in double-boiler top, over hot, not boiling, water. Spread over mixture. Refrigerate to allow the chocolate to harden. With warm knife, cut into 32 pieces (4 x 8). If desire, decorate each piece with a walnut half. From McCalls Cookery No. 13. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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