| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Mexican | 1 | servings | |
INGREDIENTS
| sm | Pinch of baking soda | |
| 1 | tb | Butter |
| 1 | c | Evaporated milk |
| 2 | tb | Bourbon |
| 2 1/2 | c | Pecan halves; (up to 3) |
INSTRUCTIONS
Combine the sugar, syrup, baking soda, butter and evaporated milk. Cook slowly to the firm ball stage, or until candy thermometer registers 242 degrees. Remove the candy from the heat and add the bourbon. Stir in the pecan halves and beat until candy thickens and looks creamy. Drop by spoonfuls onto wax paper and let cool. Yield: three dozen pieces (two pounds) Recipe: New York Times Heritage Cook Book Texas submission === Feel free to check out Taste of the Islands, a new list for Caribbean Cuisine. For more information, send me a note, or to subscribe, go to: http://www.onelist.com/subscribe.cgi/TasteoftheIslands _____________________________________________________________ Do You Yahoo!? Free instant messaging and more at http://messenger.yahoo.com ~ Digest Subscriptions/Unsubscriptions to [email protected] otherwise To Unsubscribe from the MM-RECIPES list send mail to [email protected] saying unsubscribe mm-recipes THE RULES Recipes in Meal-Master Format or Plain Text only Every message to contain a recipe (unless a request) 2 1/2 cups sugar Posted to MM-Recipes Digest by [email protected] on Jul 31, 1999, converted by MM_Buster v2.0l.
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