Ingredients :
1 cup White Karo
1 cup brown sugar
1 cup white sugar
2 sticks butter
2 cups evaporated milk
1/8 teaspoon of salt
1 tsp. vanilla
1 quart chopped pecans
For dipping:
1/2 stick parrafin
1 large Hershey bar or large bag chocolate chips
Stir syrup, sugars, butter, 1 cup of the milk, salt, and vanilla in saucepan. Bring to a soft boil and add the other cup of milk so that the mixture continues to boil. Cook until a soft boil stage according to candy thermometer. (...or use cool water in a bowl to check for soft ball stage)
After the mixture reaches soft ball stage, stir in the pecans and pour into a large glass dish, sprayed with Pam or buttered well.
Chill overnight. Cut into pieces and dip in chocolate.
Candy handles easier when thoroughly chilled, so work with a few pieces at a time and keep the rest in refrigerator.
Edna Phelps gave me this recipe in the early 90s, it was a family recipe handed down to her.
No comments:
Post a Comment