| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Indian |
Candy |
24 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Sugar |
| 3/4 |
c |
Packed light brown sugar |
| 1/2 |
c |
Milk |
| 3/4 |
|
Stick butter |
| 1 1/2 |
c |
Pecans |
INSTRUCTIONS
From: <kclemens@engin.umich.edu>
Date: Wed, 10 Nov 93 19:14:54 -0500
From "The Walnut Grove Alumni Cookbook--1905-1966", a collection of recipes
from Hamilton County, Indiana
Mix all ingredients, bring to softball stage (238-240 degrees). Remove
from heat and stir until mixture cools and thickens. Spoon out on buttered
waxed paper or buttered aluminum foil. if poured too early, it will not
dry. Should be thick, creamy, and cloudy and nuts staying suspended before
spooning out.
This recipe is from "The Walnut Grove Alumni Cookbook--1905-1966," a
collection of recipes from Hamilton County, Indiana. The woman who donated
this recipe mentioned that she got it from a chef at the New Orleans School
of Cooking.
REC.FOOD.RECIPES ARCHIVES
/CANDY
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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