| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Candies |
24 |
Servings |
INGREDIENTS
| 2 |
c |
Milk |
| 4 |
c |
Sugar; divided |
| 1 |
tb |
Butter |
|
|
Pecans; chopped |
|
|
Mrs. Marion Wilkerson |
|
|
Comanche Study Club Cookbook |
|
|
Comanche, TX, 1927 |
INSTRUCTIONS
Put the milk in a large stew pan and place over the fire. In another vessel
melt one cup of sugar and when melted add to milk and stir until thoroughly
dissolved, then add remaining sugar and the butter. Cook until a small
amount dropped in water will form a good firm ball, one that can be rolled
between the fingers. Remove from fire, reserving 1/2 cup of the hot syrup
(which is kept in hot water until needed) for a few minutes or until it
cools a little. Beat until creamy, roll in a damp cloth like date loaf and
when stiff enough to hold its shape, spread with the hot syrup and roll it
in chopped pecans.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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