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Lucille, my Mom
This candy, bar none, is my favorite, and my Mom has made it for
me for many, many, many years. It is very unique in flavor, and I
cannot describe it, make it once and you will have to make it
every year.
1 c. Sugar
3 c. Sugar
1 1/3 c. Evaporated Milk
¾ c. Margarine
1 T. Mexican Vanilla or Regular Vanilla
4 c. Pecans (coarsely chopped)
In a heavy 1 gallon pot caramelize the one cup of sugar on a
medium-high heat. Stir constantly. DO NOT BURN!
Remove from heat and set the burner on a medium heat. Add the 3
cups of sugar and milk and stir to start dissolving the
caramelized sugar. Put back on heat and continue to cook stirring
until the caramelized sugar has dissolved. Let cook until it has
reached the soft ball stage, 234°F on a candy thermometer.
Stir occasionally. You want it to just barely bubble. 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 "soft
ball" between your fingers, it is ready.
Take it off the heat and add the margarine and vanilla and beat
for a couple of minutes then add the pecans and beat some more,
just until you feel the candy getting heavy. Now you can either
pour it into a greased 10"x11" greased pan or drop it by
the teaspoonful onto wax paper. You have to work really fast when
you drop or it will get hard in the pot.
If it does get hard in the pot, simply put the pot back n the
stove, add a couple tablespoons milk and reheat on a medium-low
heat until it has re-melted. Then you remove from heat and
continue to drop by the teaspoonful.
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