Blue Ribbon Praline Candy 1 4-serving-size package cook-and-serve butterscotch pudding mix 1 cup granulated sugar 1/2 cup packed brown sugar 1/2 cup evaporated milk 1 tablespoon butter 1-1/2 cups toasted pecan halves
Line cookie sheet with waxed paper; set aside. In 2-quart saucepan, combine pudding mix, granulated sugar, brown sugar, evaporated milk, and butter. Cook and stir over medium heat until mixture boils (about 12 minutes). Clip a candy thermometer to side of pan. Reduce heat to medium-low; continue boiling at a moderate, steady rate, stirring frequently, until thermometer registers 234 degrees F, soft-ball stage (8 to 10 minutes). Remove saucepan from heat. Remove candy thermometer. Stir in pecans. Beat with a wooden spoon until candy just begins to thicken but is still glossy (about 3 minutes). Working quickly, drop by teaspoonfuls onto prepared cookie sheet. (If candy sets up too much, add a few drops of hot water and stir until smooth again.) Let stand until firm. Makes about 30 pieces. http://groups.yahoo.com/group/Candy-Corner Candy Corner
