- 2 cups dark brown sugar, firmly packed
- 3/4 cup milk
- 1/8 teaspoon salt
- 2 1/2 tablespoons butter, cut into small pieces
- 1 teaspoon vanilla extract
- 3/4 cup pecans, chopped
- Oil a jellyroll pan or an 8-inch square pan.
- Combine the sugar, milk and salt in a heavy 3-quart pot, stirring to mix well.
- Place over medium heat and bring to a boil, stirring constantly, until the sugar
- Cover and let boil for 2 to 3 minutes.
- Uncover and wash down the sides of the pot with a pastry brush dipped in cold
water. Continue to boil, over medium heat, to the firm ball stage (240 to 250 degrees
F), stirring only if it starts to burn.
- Remove from the heat and immediately place
the pot in a larger pot filled with cold water; this will stop the cooking process
and bring the temperature down.
- Drop in the butter and let cool slightly, without
- Beat until it starts to thicken, add vanilla extract and pecans and continue
to beat until the candy loses some of its gloss.
- Spread evenly in the pan and mark
- When firm, cut into pieces and store in an airtight container.
Source: Fannie Farmer's New Cookbook