Put sugar, corn syrup, and cream in a 3-quart saucepan; blend thoroughly. Bring to boiling over medium heat, stirring until sugar is dissolved. Set candy thermometer in place. Cook until mixture reaches 234°F (soft-ball stage). Remove from heat and set... - 36.392

Add soda to buttermilk. Mix sugar, buttermilk mixture, butter, salt and syrup. Cook until it forms a rather hard ball when dropped into water. Add vanilla and then the pecans, and stir a short time. Cool rapidly. Spoon pralines on waxed paper. - 30.7167

• Butter the sides of a heavy 2-quart saucepan. In the saucepan combine sugar, brown sugar, and cream. Cook over medium-high heat to boiling, stirring constantly with a wooden spoon to dissolve sugars. This should take 6 to 8 minutes. Avoid splashing... - 25.6892

Spread butter pecan ice cream in graham cracker crust. Sprinkle with half of crushed candy bar. Freeze. Spread vanilla ice cream over top of crushed candy bar. - 23.8263

Mix sugar, butter, and cream in heavy pan or kettle. Cook until soft-ball stage (236°F.on a candy thermometer). Remove from heat. Add cinnamon. Beat until almost cold. Add nuts. Drop by spoonfuls onto marble slab or wax paper. - 39.8796

Combine sugar, molasses, cream, butter, and nutmeg in a large saucepan. Bring to a boil and cook over medium heat, stirring occasionally, until mixture reaches 240° on candy thermometer or until a little syrup dropped in cold water forms a firm ball. This... - 27.3016

Creamy Pecan Pralines packs in the richness of pecan, butter and dessert seasonings. You can easily prepare this yum dessert. Just check out the recipe listed here. - 28.1212

Combine sugar, salt, honey and water in medium saucepan. Cook over medium heat, stirring constantly, until sugar is dissolved. Continue cooking, without stirring, to 240° on candy thermometer or until mixture forms a ball. Remove from heat. Add vanilla and... - 30.982

Combine sugar, soda, buttermilk and margarine in large glass bowl. Cover with plastic wrap; punch holes in wrap. Microwave on High for 2 1/2 minutes; stir and turn dish. Continue cooking for 15 minutes, stirring every 5 minutes. Return to micro wave for 2... - 31.5052

Pecan Pralines is an irresistible candy that you can dish out as Halloween treats! The explosion of the sweet and nutty flavors makes it a personal favorite. Try this brilliant Pecan Pralines recipe! - 25.3042

Cook sugar, milk, salt, and butter in a saucepan. Cook to soft-ball stage (236° F.on a candy thermometer). Let cool slightly; stir in nuts and extract. Beat until creamy. Pour into buttered 8-inch-square pan. Cut into 1-inch squares. - 32.0596

Combine brown sugar, cream and salt in a large, heavy saucepan. Place over moderate heat and stir until sugar dissolves. Cover pan and boil mixture for 3 minutes; remove lid and continue cooking without stirring until mixture reaches soft ball stage, or... - 34.0093

Combine the sugar and sour cream in a heavy 2-quart saucepan. Place over low heat and stir just until the sugar dissolves. Cover the pan; bring to a boil and cook 1 minute, or until the sugar crystals are melted down from the sides. Remove the cover and... - 33.229

1. Prepare the Chocolate Cookie Crust. Set aside. 2. In a medium bowl, beat together the cream cheese, sugar, eggs, and vanilla with an electric mixer on high speed until smooth. Add 1/4 cup heavy cream and the flour and beat on medium speed 1 to 2 minutes,... - 34.077

In heavy saucepan, melt butter. Stir in sugar. Using a candy thermometer, cook mixture till hard crack (300 degrees). Foil line a cookie sheet. Spread pecans onto foil. Quickly pour hot mixture over the pecans; spread out as thin as possible. Break chocolate... - 30.6988

Brush a baking sheet with melted butter and set aside. In a saucepan, mix together the sugar, sour cream, and salt. Bring slowly to a boil and stir until soft ball stage is reached, 236° F on a candy thermometer. Remove from burner and add vanilla. With a... - 34.1578

Combine all ingredients except vanilla in heavy saucepan; stir until mixed. Heat over medium-high heat until mixture comes to a boil, then cook over medium heat, stirring continually, until candy forms a firm ball in cold water. Remove from heat, pour into... - 31.2884

"Combine sugar, soda, buttermilk and salt. Cook over high heat for 5 minutes or to 210 degrees on candy thermometer. Stir frequently, scraping bottom of pan. Add butter and pecans. Cook, stirring con- stantly and scraping bottom and side of pan, until candy... - 37.5969

In heavy saucepan over low heat melt 1 cup sugar to a rich brown color. Blend in water; stir to dissolve sugar. Blend in remaining 2 cups sugar, milk, and salt. Bring to a boil; cook, covered, 3 minutes. Reduce heat to low; cook, uncovered, without stirring... - 36.4799

If you need gorgeous candies that you can give away as party favors or special holiday gifts, this is it. The sweet buttery flavor of this tasty treat will just melt in your mouth. Watch Betty video make this holiday special candy as she gets on with her job... - 96.9025

In large saucepan melt 1 cup sugar over low heat till rich brown color. Blend in boiling water; stir to dissolve sugar. Blend in evaporated milk, remaining sugar, and 1/4 teaspoon salt. Bring to a boil; cook, covered, 3 minutes. Reduce heat; cook, uncovered,... - 36.132

Put sugar, milk, and soda in large saucepan and cook until a few drops in cold water form a soft ball. Remove from heat and add butter, vanilla, and nuts. Beat until creamy and drop to form patties on wax paper over which salt has been sprinkled. As candy... - 29.6712

Place the walnuts, pecans and Brazil nuts in a single layer on a baking sheet. Bake at 350° for 4-8 minutes or until toasted and golden brown, stirring once. Cool on a wire rack. Line an 8-in. square pan with foil; grease the foil with butter and set... - 36.7847

Cook sugar, milk and pecans over low heat, stirring constantly, until sugar is dissolved. Cook to 236 de- grees on candy thermometer, stirring constantly. Cool candy slightly; add rum flavoring. Beat until mixture begins to thicken; drop from teaspoon onto... - 23.5776

Mix sugar, salt, milk, and butter in 2-qt.saucepan. Cook, stirring constantly, over low heat until sugar is dissolved. Add pecans and cook over medium heat to soft ball stage (234° on candy thermometer), stirring constantly. Remove from heat; let cool 5 m - 19.9552

Blond Pecan Fudge has a fine taste. Blond Pecan Fudge gets its taste from evaporated milk mixed with eggs and flavored with vanilla, topped with pecans and nuts. Blond Pecan Fudge is inspired by many food chains around the world. - 37.4889

1. Combine sugar, milk, syrup, and baking soda in a heavy-bottomed pan. Cook slowly until the mixture reaches 235° on a candy thermometer and forms a soft ball, about 20 minutes. Remove from heat. 2. Add butter, vanilla, and pecans to hot mixture, and beat... - 24.9502

Combine the sugars, corn syrup, and milk in a heavy 4-quart saucepan. Cook over medium heat, stirring constantly, until the mixture comes to a boil. Turn the heat to low and continue stirring until a little of the mixture dropped in cold water forms a soft... - 31.2641

In a heavy 3 1/2-quart saucepan combine sugar and baking soda; mix well. Stir in cream. Bring to boiling over medium heat, stirring constantly. Reduce heat; cook and stir till mixture reaches soft-ball stage (candy thermometer registers 234°F). Mixture will... - 30.727

Creamy praline patties are made with sugar and butter and creamed together with light cream and pecan nuts. Cooked over heat and dropped on wzwd sheets, the creamy praline patties are best served with caramel sauce or just by themselves. - 33.1541

In large, heavy saucepan combine the sugar, soda, buttermilk and salt. Cook over high heat for 5 minutes or to 210° on candy thermometer. Stir constantly, scraping bottom of pan. Add butter and pecans. Continue cooking, stirring constantly and scraping pan,... - 31.2284

In a saucepan, cook honey, water, and vinegar until mixture forms a firm ball when dropped into cold water, or reaches 244° F. While the mixture is cooking, beat the egg white until stiff but not dry. When syrup is the correct consistency, pour it very... - 33.0305

In a saucepan, mix honey, buttermilk, soda, and salt. Cook over high heat for 5 minutes. Add butter and continue to cook, frequently stirring until mixture forms a soft ball when dropped into cold water or reaches 234° F. (see Basic Procedure for Testing... - 33.2842

Pour the unsifted confectioners' sugar into a large bowl. Cut the butter from the stick into small slivers, dropping them into the sugar. Add the cream and vanilla or almond extract. Work with your fingertips until the mixture clings together somewhat. Turn... - 44.4911

Combine sugars and milks with butter and salt in heavy saucepan. Bring to a boil gradually over me- dium heat. Add pecans. Cook until candy reaches soft-ball stage, 234 degrees on the candy thermom- eter. Remove from heat; stir just enough to give creamy... - 31.7886

Combine sugar, soda, syrup and milk; cook over me- dium heat, stirring until sugar is completely dis- solved. Continue cooking until small amount of mix- ture forms soft ball in cold water or to 236 degrees on candy thermometer. Do not stir while cooking. Add... - 30.2027

Melt the butter in a heavy 4-quart saucepan over low heat. Using a rubber spatula, bring it up around the sides of the pan to grease it well. Add the sugar, corn syrup, cream, water, and salt. Cook over low heat, stirring constantly, until the sugar is... - 41.5854

This fruity sandwich cake is one of the best you can try anytime, any occasion. A delicious combination of a variety of fruits, nuts and spices in butter and milk! - 54.6212

Cook all ingredients, except nuts, to soft ball stage (236° F.). Cool. Add chopped nuts. Beat until stiff and creamy. When mixture is stiff, drop rapidly from a spoon onto a buttered sheet in patties about 4 inches in diameter. Press pecan halves into top of... - 32.9494

Boil 3 cups sugar with the cream in a large saucepan until it forms a soft ball (236°F on a candy thermometer). Meanwhile melt remaining sugar in heavy skillet, stirring until it reaches the brown-caramel stage. When both mixtures are ready, carefully add... - 29.4441

Combine brown sugar, cream, corn syrup, and butter in a saucepan and stir over low heat until sugar is dissolved. Set candy thermometer in place. Cook to 238°F (soft-ball stage), stirring occasionally to avoid scorching. Remove from heat; add extract... - 29.961

Boil 3 cups sugar with cream and rind in a large saucepan until a small amount of mixture forms a soft ball when dropped into very cold water (236°F. on a candy thermometer). Meanwhile, melt remaining 1 cup sugar in heavy skillet, stirring until it reaches... - 32.1091

Irene remembers her mother, Dorothy Cassidy Gayden, making these cookies when she was growing up in the 1940s and ’50s on the Sunnyslope Plantation in East Feliciana Parish, Louisiana. Irene always assumed that the recipe originated in Texas because “All... - 39.0456

Butter the sides of a heavy 3 quart saucepan. In the saucepan combine sugar, milk, cream, and butter or margarine. Cook mixture over medium-high heat to boiling, stirring constantly with a wooden spoon. Clip the thermometer to the side of the pan. Reduce heat... - 30.9331

1. Start oven, set at Moderate, 325° F. Rub a deep round, square or loaf cake pan with margarine or shortening; line it with waxed paper and rub the paper with margarine or shortening. 2. Beat the butter or margarine until soft; combine the sugar and cocoa... - 37.6936

Grandma and Grandpa Post traveled in their trailer each winter in search of warm weather and a golf course. During the summer, they settled the RV in a park near Lake Mendota. When the grandkids came to visit Madison in the 1960s, Grandma Post let Debbie and... - 42.3192