This creamy, fudge-like candy is made with brown sugar, butter, milk and vanilla. Chopped pecans are added for crunch.
2 cups firmly packed dark brown sugar
3/4 cup whole milk
1/8 teaspoon salt
2 1/2 tablespoons butter
3/4 cup chopped pecans
1 teaspoon vanilla extract
- Combine sugar, milk and salt in a heavy saucepan; mix well. Place over medium heat and bring to a boil, stirring constantly, until sugar dissolves. Cover and boil for 2 to 3 minutes.
- Uncover and wipe down sides of pot with a pastry brush dipped in cold water. Continue to boil over medium heat until syrup reaches the firm-ball stage (see note), stirring only to prevent scorching.
- Remove from heat and immediately place pot in a large bowl filled with cold water. Stir in butter and let cool slightly without stirring.
- Beat until mixture starts to thicken, then add pecans and vanilla. Continue to beat until candy loses some of its gloss. Spread evenly on a wax paper-lined 13x9x2-inch baking pan. With the tip of a knife, mark the top for 48 pieces. When firm, cut along marks.
Makes 48 pieces.
Tip: 'Firm-ball' describes the point at which a drop of boiling syrup immersed in cold water, when removed, forms a firm ball that can be flattened a little. On a candy thermometer, the firm-ball stage is between 242° and 248°F (approximately 115°C to 120°C).