INGREDIENTS

INSTRUCTIONS

Oil a jelly-roll pan or an 8 X 8-inch pan.  Combine the sugar, milk and
salt in a heavy 3-quart pot, stirring to mix well. Place over medium heat
and bring to a boil, stirring constantly, until the sugar dissolves. Cove
and let boil for 2 to 3 minutes.
Uncover and wash down the sides of the pot with a pastry brush dipped in
cold water.  Continue to boil, over medium heat, to the firm ball stage
(240-250 degrees F.), stirring only if it starts to burn.
Remove from the heat and immediately place the pot in a larger pot filled
with cold water; this will stop the cooking process and bring the
temperature down.
Drop in the butter and let cool slightly, without stirring. beat until it
starts to thicken, add the vanilla and the pecans and continue to beat
until the candy loses some of its gloss. Spread evenly in the pan and mark
into squares.  When firm, cut into pieces and store in an airtight
container. From Fannie Farmer's New Cookbook
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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