1 c White sugar
1/8 ts Baking soda
1 c Brown sugar
1/4 c Honey
1/2 c Evaporated milk o
Or light cream
2 tb Butter or margarine
1/8 ts Salt
1/2 c Chopped nuts
1/2 c Cookie coconut
1 Square unsweetened chocolate
Broken into pieces
Combine white and brown sugars, evaporated milk, salt, and chocolate in
2-quart heavy saucepan. Cook slowly five minutes, stirring to dissolve
sugars. (If you will lightly butter the sides of your pan, sugar crystals
will not form. I do this for every batch of candy. It is a trick I learned
from Better Homes and Gardens in the 1950's.) Add baking soda and honey.
Continue cooking at a fairly low boil, stirring to prevent scorching, until
mixture reaches the soft-ball stage (238 degrees). Remove from heat. Add
butter without stirring;cool to lukewarm (110 degrees). Add nuts and
coconut and beat vigorously until starts to set (the color will change and
lose its gloss). Pour into lightly buttered 8-inch square pan; cool until
firm. Cut into 36 pieces. Makes about 1 1/2 lbs. I usually butter waxed
paper and put it in my 8-inch square pan or my 9-inch square pan. I have
learned to fold it so I get sharp corners. I pour my candy into the
buttered pans and lift the candy out when I get ready to cut it.
It will be firm and slice nicely. If I am not going to use the pan for
another batch right away, the candy can be placed back in the pan by
lifting the paper and replacing it. Certainly saves washing lots of pans
especially is you are doing a lot of candy making for the holidays. Posted
by Nikkie MM by Cuz
