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Lucille, my Mom
This is another one of my Mom's recipes that she has made for many
years. I haven't really mastered it like I have the Fudge, but I
am working on it, because I love it so much.
4 c. Sugar
12 oz. Can Evaporated Milk
4 T. White Cane Syrup
1 lb. Dates (chopped a medium-fine size)
4 T. Margarine
1 tsp. Vanilla
3 c. Pecans
Place the first three ingredients in a heavy gallon size pot (not
cast iron). Cook on a medium heat to hard ball stage, on a candy
thermometer, that would be 260°F. Stir occasionally You want it
to just barely bubble. When it does start to bubble add the dates
and stir to mix. Another way to check the readiness of the candy
would be to drop some in a cup of cool water. If you are capable
of molding it into a "hard ball" between your fingers,
it is ready.
Remove the pot from the heat, add vanilla and margarine and stir
to mix. Add the pecans and stir to mix them in. Set the pot of hot
candy aside and allow to sit until it is luke warm. Beat it now
until it has thickened and is of a spreadable consistency.
Cut 4 lengths of wax paper OR wet 4 kitchen towels with water and
wring out really well. Spoon 1/4 of the mixture on each piece of
wax paper OR the towels. Fold the paper or towel over the candy
and roll, forming a log. Allow to cool completely. If you have
used wax paper you may leave it in that until you are ready to cut
the candy. If you have used a wet towel, you will have to unroll
it and either put it in wax paper or slice it and eat. |
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