| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Candies, Chocolate |
6 |
Servings |
INGREDIENTS
| 3 |
c |
Sugar |
| 1/2 |
ts |
Salt |
| 3/4 |
c |
Water |
| 12 |
oz |
Milk Chocolate Morsels |
| 1/4 |
c |
Corn syrup – light |
| 1 |
c |
Pecans – coarsely chopped |
| 1 |
ts |
Vinegar |
INSTRUCTIONS
In a large saucepan, combine sugar, water, corn syrup, vinegar and salt.
Bring to full boil, stirring constantly. Boil 3 minutes without stirring.
Remove from heat; cool 5 minutes. Add chocolate morsels; stir quickly until
melted. Stir in pecans. Quickly drop by measuring tablespoonfuls onto
foil-lined cookie sheets (work as rapidly as possible as mixture tend to
set up quickly). Garnish with pecan halves,if desired.
Refrigerate until set (about 20 minutes). Peel candies off to serve. Store
in refrigerator.
Makes 4 dozen 2" candies. Toll House Heritage Cookbook, Rev. 1984.
From Tony Balano.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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