Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Candies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 c Dark Brown Sugar -- Firm Pack
3/4 c Milk
1/8 t Salt
2 1/2 tb Butter -- In Small Pieces
1 t Vanilla
3/4 c Pecans -- Chopped
Oil a jelly-roll pan or an 8 X 8-inch pan. Combine
the sugar, milk and salt in a heavy 3-quart pot,
stirring to mix well. Place over medium heat and
bring to a boil, stirring constantly, until the sugar
dissolves. Cove and let boil for 2 to 3 minutes.
Uncover and wash down the sides of the pot with a
pastry brush dipped in cold water. Continue to boil,
over medium heat, to the firm ball stage (240-250
degrees F.), stirring only if it starts to burn.
Remove from the heat and immediately place the pot in
a larger pot filled with cold water; this will stop
the cooking process and bring the temperature down.
Drop in the butter and let cool slightly, without
stirring. beat until it starts to thicken, add the
vanilla and the pecans and continue to beat until the
candy loses some of its gloss. Spread evenly in the
pan and mark into squares. When firm, cut into pieces
and store in an airtight container. From Fannie
Farmer's New Cookbook
