| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 2 1/4 |
c |
Packed brown sugar |
| 1 |
c |
Butter |
| 1 |
c |
Light corn syrup |
| 1/8 |
ts |
Salt |
| 1 |
cn |
(14-oz) sweetened condensed milk |
| 1 |
ts |
Vanilla extract |
| 1 1/2 |
lb |
Whole pecans (toasted; if desired) |
| 1 |
c |
(6 oz) semisweet chocolate chips |
| 1 |
c |
(6 oz) milk chocolate chips |
| 2 |
tb |
Shortening |
INSTRUCTIONS
In a large saucepan combine the first four ingredients. Cook over medium
heat until all sugar is dissolved. Gradually add milk and mix well.
Continue cooking until candy thermometer reads 248F (firm-ball stage).
Remove from the heat; stir in vanilla until blended. Fold in the pecans.
Drop by tablespoonfuls onto a waxed paper-lined cookie sheet. Chill until
firm. Melt chocolate chips and shortening in a microwave-safe bowl or
double boiler. Drizzle over each cluster. Cool.
Yield: approximately 4 dozen.
Source: Linda Jonsson, Marion, Ohio (Probably 12/96 Taste of Home?)
Posted to Bakery-Shoppe Digest V1 #417 by "Peggy L. Makolondra"
<pmakolon@mail.wiscnet.net> on Nov 25, 1997
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