| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Dutch |
Candies, Desserts |
24 |
Servings |
INGREDIENTS
| 3 |
c |
Sugar |
| 1 |
c |
Evaporated Milk |
| 2/3 |
c |
Light corn syrup |
| 2 |
T |
Butter or margarine |
| 1/4 |
t |
Cream of tartar |
| 2 |
c |
Pecan pieces |
| 2 |
t |
Maple flavoring |
INSTRUCTIONS
Combine first five ingredients in a dutch oven; heat to boiling,
stirring constantly. Stir in pecan pieces; cook over medium heat,
stirring occasionally, unti mixture reaches soft ball stage (236ø).
Remove from heat; stir in flavoring. Beat with wooden spoon 5 to 8
minutes or until mixture is creamy and begins to thicken. Working
quickly, drop by rounded tablespoonfuls onto wax paper; let cool. From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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