* Christmas Candy Recipes * Razzle Dazzle Recipes *
"Your Source for Christmas Recipes Online"
1 T. plus 1 C. butter (no
substitutes), softened, divided
1-1/2 C. coarsely chopped pecans, toasted
1 C. (6 ounces) semisweet chocolate chips
2 C. packed brown sugar
1 C. light corn syrup
1/4 C. water
1 can (14 ounces) sweetened condensed milk
2 t. vanilla extract
Line a 13 x 9 x 2-inch baking pan with foil. Butter the foil with 1 tablespoon
butter. Sprinkle with pecans and chocolate chips; set aside.
In a heavy saucepan over medium heat, melt remaining butter. Ad brown sugar,
corn syrup and water. Cook and stir until mixture comes to a boil. Stir in the
milk. Cook, stirring constantly, until a candy thermometer reads 248 degrees
(firm-ball-stage). Pour mixture into prepared pan (do not scrape saucepan).
When completely cool, cut into squares. Makes about 2-1/2 pounds (about 6-3/4
dozen).
Note: It's a very good idea to test your candy thermometer's accuracy before
starting this recipe. Bring water to a boil and put the thermometer in it; it
should should read 212� f. Adjust your recipe temperature up or down based
on the result of your test.
Recipe submitted by Sandy...Sandy's Recipe Room
Razzle Dazzle
Recipes
http://www.razzledazzlerecipes.com
Don't forget to visit our other Recipe site at
That's My Home