FOURS
1 c. white sugar 1 c. dark Karo 2 c. thick cream 1 c. brown sugar 1/2 lb. butter 1 lb. pecans Place sugar, Karo, butter and 1 cup cream in kettle, bring to boil and add remaining cup of cream slowly, so boiling does not stop. Allow candy to brown a little, but prevent burning by stirring often. Cook until it forms a ball in cold water or 238 degrees on a candy thermometer. Remove from fire. Add one tablespoon vanilla and the pecans. Pour into a buttered pan. Cut in squares and dip in melted dipping chocolate. Makes about 5 pounds. DIP: 12 oz. chocolate chips 3 oz. paraffin wax Melt together in double boiler. Keep hot while dipping candy. Put the candy in the refrigerator before I dip in chocolate. That way it cools the chocolate faster and holds it shape better. I also use real butter and whipping cream. Enjoy. Marilyn. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
