| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Candies | 75 | Servings | |
INGREDIENTS
| 12 | oz | EVAPORATED MILK |
| 1/2 | c | BUTTER |
| 2 | tb | LIGHT CORN SYRUP |
| 2 | c | BROWN SUGAR; firmly packed |
| 1 | ts | VANILLA |
| 2 | c | PECANS |
INSTRUCTIONS
Grease a 9 x 13-inch baking pan; set aside. In a heavy 4-quart saucepan, combine milk, butter, corn syrup, granulated sugar and brown sugar. Place over medium heat and stir occasionally with a wooden spoon until mixture comes to a boil. Clip on candy thermometer. Cook to 234 F (115 C) or soft- ball stage. Pour, without scraping, into baking pan. Cool to lukewarm. Add vanilla. Stir with a wooden spoon until mixture thickens. Add nuts and continue stirring until candy loses its gloss. Scrape out onto plastic wrap. Pat into a loaf shape (about 9" x 5"). Slice and serve, or wrap in plastic and store in the refrigerator for several weeks. VARIATION: Use 1 teaspoon maple extract instead of vanilla. Shared by ELLIE COLLIN, Prodigy ID# CMKD93F. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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