| 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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