Bring water and sugars to a boil in a saucepan.
Add pecans. Boil to the soft ball stage (238\u00b0 on candy thermometer).
Beat until creamy.
Drop in small mounds on a buttered platter.
For creamier candy, use milk instead of water.
Caramelize the 1 cup sugar by sifting slowly into a hot frying pan.
Stir\tto
prevent burning.
Add boiling water and boil until sugar
is
dissolved.
Add\t2
cups sugar, milk and salt and boil to\tsoft
ball stage, stirring constantly.\tAdd orange rind (remove
from
heat)
and
beat until it thickens. Add nuts and put
in greased baking pan or dish.
Cut in small squares when solid.
Stir both of the sugars, milk and margarine together in a large pan.
Cook over a medium heat, stirring occasionally, until the mixture forms a soft ball when a little bit of it is dropped into a glass of cold water.
(It is too soft if the mixture covers the bottom of the glass; it should hold together loosely.)
Add the vanilla and salt; cook about 1 minute longer.
Remove from heat and add nuts.
Beat with a spoon until candy starts to get very thick (a wooden spoon is best).
Drop by large spoonfuls onto wax paper. Let cool.
Mix milk, sugar, Karo syrup and pecans and boil to 240\u00b0 on a candy thermometer.
Remove from the heat.
Cool to lukewarm and add butter and vanilla.
Beat lightly until mixture begins to thicken.
Drop by spoonfuls onto waxed paper.
You must work fast taking it up so it will look smooth.
Cook brown sugar, milk, syrup and pecans together to hard ball stage.
Cook over meduim heat in heavy pan; stir and watch closely.
Remove from heat; add oleo and cream of tartar.
Allow to cool.
Place waxed paper over cloth.
Beat candy and pour by spoonfuls on waxed paper.
Wrap individually in waxed paper. Yield:
20 pieces.
Cook milk, sugar, corn syrup and nuts to soft ball stage at 240\u00b0.
Remove from heat.
Add butter and vanilla.
Cool to lukewarm.
Beat until candy begins to thicken.
Drop from teaspoon on buttered wax paper.
Combine sugar, milk and soda in large heavy saucepan; cook until a few drops form a soft ball when dropped in cold water. Stir as little as possible.
Remove from heat.
Add butter and vanilla.
Beat until creamy.
Stir in pecan halves.
Sprinkle salt onto waxed paper.
Quickly drop pecan mixture by spoonfuls onto paper to form patties.
Cool.
Store in covered container.
Melt butter in heavy pan.
Add other ingredients and cook on medium heat to 232\u00b0 on candy thermometer, stirring constantly (234\u00b0 if damp weather).
Then cool until you can touch bottom of pan.
Beat until it holds a peak, then drop by spoon onto waxed paper to form individual candies.
Or pour into a Saran lined pan and cut into squares.
Cook until soft ball stage, stirring constantly, over medium heat.
Add vanilla and chopped nuts after it reaches soft ball stage.
Take off heat and have ready a pan with ice water.
Place candy pan in water and stir until stiff.
Be careful it doens't set up.
Butter two pie plates or 9 x 9-inch cake pans, depending on how thick you would like this.
Mix sugar, milk and soda.
Cook to form a soft ball.
Add butter, vanilla and nuts.
Cream and drop on waxed paper. Sprinkle with salt.
In large pot, bring to boil 2 1/2 cups sugar, milk, oleo, salt and soda.
Add 1/2 cup sugar to the sugar mixture.
Cook, stirring constantly to a soft ball stage.
Remove from heat.
Add vanilla and nuts.
Beat until thick.
Drop on wax paper, one spoonful at a time.
Mix 2 1/2 cups sugar and milk; bring to a boil.
Melt 1/2 cup sugar; add to milk and sugar.
Cook to medium ball in cold water. Add vanilla and butter.
Drop by spoonfuls onto wax paper.
Cool until set.
small saucepan, combine the milk chocolate chips, butterscotch chips and
Mix sugar, milk, and syrup; then add pecan halves and cook until a hard ball forms in water.
Remove from heat; add vanilla and butter.
Beat until it begans to harden.
Drop by spoonfulls on wax paper.
Mix sugars, milk and syrup.
Bring to boil; boil to soft boil stage.
Test by dropping a small amount of syrup in cold water. Remove from heat.
Add pecans and vanilla.
Beat until cool; drop from teaspoon onto waxed paper.
Makes 4 dozen.
Cook sugar, pecans, milk and butter to hard ball stage. Remove from heat. Add vanilla, beating until creamy. Drop by teaspoon onto wax paper.
Let cool.
Serve.
Cook sugar, milk and soda to soft ball stage.
Remove from heat.
Add vanilla, butter and nuts.
Beat until creamy and drop on wax paper over which salt has been sprinkled.
Use a large pan because it foams quite a bit.
Mix sugar, milk and soda and cook until it forms a soft ball when dropped in cold water.
Add butter, vanilla and pecans.
Beat until creamy.
Drop by teaspoon on salted waxed paper.
Cool.
Simply combine semi-sweet chocolate with sweetened condensed milk.
Heat the mixture on top of stove or in microwave, stirring frequently, just until chocolate is melted and mixture can be thoroughly combined.
Remove chocolate from heat and stir in your choice of nuts, raisins or cereal.
Drop by teaspoon on waxed paper and let set until firm.
May be stored in covered bowl, box or tin for up to 2 weeks at room temperature.
ake pan. Place sweetened condensed milk, evaporated milk, 4 eggs, and vanilla