| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
New Orleans |
Candies, 1941 |
6 |
Servings |
INGREDIENTS
| 2 |
c |
Sugar |
| 1/2 |
c |
White corn sirup |
| 1 1/2 |
c |
Pecans |
| 1 |
c |
Light brown sugar |
| 1 |
c |
Cream |
INSTRUCTIONS
Boil cream, sugar, and sirup to soft ball stage (234 - 238 F). Cool to room
temperature. Beat until creamy. Turn onto board dusted with powdered
sugar. Knead until firm. Shape into a roll, and cover outside with pecan
meats. Put in cool place to harden. Slice when firm, using a sharp knife.
Finely chopped pecan meats may be worked through the candy while it is
being kneaded if desired. Virginia Cooper, New Orleans, LA.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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