Description Edit

  • Yield: about 24 candies, depending on size.

Ingredients Edit

Directions Edit

  1. Put sugars, cream, corn syrup, salt and 2 tbsp of the butter in a bowl.
  2. Mix until sugars are saturated with cream.
  3. Put in a heavy pan over medium heat.
  4. Stir occasionally and wipe down crystals from the sides of the pan with a small, damp piece of cloth wrapped around the handle of a wooden spoon, or put a lid on the pan and allow the steam to evaporate the crystals.
  5. Cook syrup until it registers 236°F.
  6. On a candy thermometer or a teaspoon of the syrup dropped in cold water forms a soft ball.
  7. Remove from heat and add remaining butter and vanilla.
  8. When the candy has cooled to 110°F., beat it until it begins to lose its transparency.
  9. Add nuts.
  10. Drop by tablespoonfuls on a buttered marble or pastry sheet in the form of clusters.
  11. Let cool and store in a tight tin.

Variation Edit

This can be poured and made into fudge squares; in this case, use only 1 cup pecans or less.

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