1 cup light brown sugar
1/2 cup white sugar
1/2 cup heavy cream
2 tablespoon white corn syrup
1/8 teaspoon salt
3 tablespoon butter
1 teaspoon pure vanilla or
1 teaspoon cognac vanilla
2 cup large pecan halves
Put sugars, cream, corn syrup, salt and 2 tb. of the butter in a bowl. Mix until sugars are saturated with cream. Put in a heavy pan over medium heat. Stir occasionally and wipe down crystals from the sides of the pan with a small, damp piece of cloth wrapped around the handle of a wooden spoon, or put a lid on the pan and allow the steam to evaporate the crystals.
Cook syrup until it registers 236 F. on a candy thermometer or a teaspoon of the syrup dropped in cold water forms a soft ball. Remove from heat and add remaining butter and vanilla. When the candy has cooled to 110 F., beat it until it begins to lose its transparency.
Add nuts. Drop by tablespoonfuls on a buttered marble or pastry sheet in the form of clusters. Let cool and store in a tight tin.
Yield: About 24 candies, depending on size.
Variation: This can be poured and made into fudge squares. In this case, use only 1 cup pecans or less.
Glenn writes: "This candy recipe came to me from a friend in Georgia whose 'sweet tooth' drove her to become one of the best candy makers in the South. Her marble slab was covered with goodies most of the time."
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