Here is another candy recipe for the week.
Creole Pecan Pralines
2 1/2 cups sugar
1 small can evaporated milk ( 2/3 cup)
4 Tablespoon Margarine
2 1/2 cups pecans, shelled
Cook sugar, evaporated milk together slowly in heavy skillet to soft ball stage ( 240 degrees). Remove from fire and cool slightly. Add butter and vanilla and beat for a few minutes only. Add pecans. Before candy hardens, drop by spoonful onto waxed paper.
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