1 cup brown sugar
1 cup white sugar
1/2 cup breakfast cream
2 tablespoons butter
1 cup pecan halves
Dissolve sugar in cream and boil to the thread test (228 F.) stir occasionally. Add butter and pecans; cook until syrup reaches soft ball test (236 F.). Cool; beat until thickened but not until it loses its gloss and drop by tablespoonfuls onto a greased marble slab or double thickness of waxed paper. The candy will flatten out into large cakes.
Back
to Sweet index