Recipes from Mexico :: Mexican Desserts
2 1/2 (two and a half) c. sugar 1/4 c. light corn syrup Small pin. of baking soda 1 Tbsp. butter 1 c. evaporated milk 2 Tbsp. bourbon 2 1/2 to 3 c. pecan halves Combine the sugar, syrup, baking soda, butter and evaporated milk. Cook slowly to the firm ball stage, or until candy thermometer registers 242 degrees fahrenheit. Remove the candy from the heat and add the bourbon. Stir in the pecan halves and beat until candy thickens and looks creamy. Drop by spoonfuls onto wax paper and let cool. Yields 36 pieces (two lbs. ).
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