CANDY
- 2-1/2 cups whole milk
- 2-1/2 cups light brown sugar
- 2-1/2 cups sugar
- 2-1/2 cups pecans, lightly chopped
- 4 ounces real butter
- 2 teaspoons vanilla extract OR 2 teaspoons maple extract
- pinch salt
How to Make It
- Warm milk in a cast-iron dutch oven or a large pot.
- Add sugar, brown sugar and a pinch of salt.
- Cook until it reaches 240 degrees (soft-ball stage
- Stir almost constantly to prevent sticking and burning. If the candy burns, you have to start over. If you are using a thermometer attached to the side of the pot, make sure that it does not sit on the bottom of the pot. You will not get an accurate reading.
- Once the candy reaches 240 degrees, remove from the heat.
- Next add, the butter, vanilla, maple extract, and the pecans.
- Allow the candy to sit 10 minutes.
- Next, stir the candy 25 to 50 strokes to incorporate the pecans.
- Spoon the candy about 1 to 2 TB size onto a sheet of wax paper.
- Allow them to cool and dry. Then, carefully turn them over to dry the other side.
- Store them in an air tight container or wrap each one in plastic wrap.
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