Ingredients
1 cup brown sugar
1 cup white sugar
1/2 cup evaporated milk
2 tablespoons butter
1 1/4 cups pecan
halves
1/4 teaspoon vanilla
extract
Directions
1. Generously grease a large slab or baking sheet.
2. In a saucepan over medium heat, combine brown sugar, white sugar
and milk. Bring to a boil. Stir in butter, pecans and vanilla. Heat, without
stirring, to between 234 and 240 degrees F (112 to 116 degrees C), or until a
small amount of syrup dropped into cold water forms a soft ball that flattens
when removed from the water and placed on a flat surface. Remove from heat and
let cool 5 minutes.
3. Beat until thickened, then pour immediately onto prepared
surface and let rest until firm and completely cool before cutting.
* I used all Splenda products fro sugars
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