2 c Dark Brown Sugar; Firm Pack 2 1/2 tb Butter; In Small Pieces
3/4 c Milk 1 ts Vanilla
1/8 ts Salt 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
