1 1/4 c. brown sugar, firmly packed
3/4 c. heavy cream
1 tbsp. butter or margarine
Dash of salt
1/2 c. broken pecans
1/2 tsp. vanilla | | | Combine sugar, salt and milk; cook over low heat, stirring constantly until sugar is dissolved and mixture boils. continue cooking, stirring occasionally to prevent burning, until small amount of mixture forms soft ball in cold water (238 degrees). Remove from heat, add butter and vanilla without stirring, cool to lukewarm (110 degrees) and beat until creamy. Add nuts and turn into buttered pan. When cool, cut into squares. Peanuts, black walnuts, coconut, cut marshmallows, chopped dried fruits, candied orange peel or ginger may be substituted for pecans. Approximate yield: 18 large pieces. This recipe may easily be doubled. |
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