• 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 ..
Lightly butter a sheet of aluminum foil.
Combine sugars, cream and salt in large saucepan.
Cook over medium heat, stirring constantly, to 228° on candy thermometer (or until mixture spins a thread about 2 inches long when dropped from a spoon).
Stir in ..
Melt butter in cookie sheet.
Beat egg whites until stiff.
Stir in sugar and pecans.
Pour onto cookie sheet.
Bake at 350° for 30 minutes."Stir every 10 minutes, and salt a little each time you
Combine sugars, corn syrup, salt, and milk in saucepan.
Bring to boil and cook, without stirring, until 236°F.registers on candy thermometer, or until a little of mixture dropped into cold water forms a soft ball.
Remove from heat and let stand until ..
Cream butter until light and fluffy, slowly blend in sugar and evaporated milk, and beat until smooth.
Scoop up by rounded measuring teaspoonfuls, shape into balls and arrange 1 1/2" apart on ungreased baking sheets.
With little finger, make deep dents in ..
GETTING READY
1. Preheat the oven to 350 degrees.
MAKING
2. In a bowl mix butter pecan cake mix, melted butter or margarine and egg and press into a 9 x 12 inch pan.
3. Let it bake in the preheated oven for 45-55 minutes.
SERVING
4. Serve after cooling and ..
MAKING
1. In a saucepan, heat water, sugar and corn syrup and stir till it starts to boil
2. Turn the heat down when a spoonful of the syrup dropped in water forms a ball and melt in marshmallows, add peppermint and pecans and stir well so that the nuts are ..
MAKING
1. Apply butter on the insides of a 15"X10"X1" baking pan and spread the nuts evenly
2. In a kettle, mix together sugar, corn syrup and water, heat gradually and stir all the while till the sugar dissolves
3. Cook without stirring upto a temperature of ..
1. Preheat oven to 325°F. Make Crust: In large bowl, with electric mixer at medium speed, beat 1 1/3 cups butter and 2/3 cup granulated sugar until light and fluffy. Beat in egg, egg yolk and vanilla until well blended. At low speed, beat in flour, baking ..
Sprinkle pecans in a 9-inch circle on a greased cookie sheet and set aside.
Rub the inside top 2 inches of a glass mixing bowl with butter and place remaining butter in bowl.
Pour sugar directly onto butter (avoid getting on the sides of bowl).
Add salt and ..
Put 2 cups of sugar in heavy pan over low heat to carmelize.
While this is car-melizing, place remaining 4 cups sugar, cream and corn syrup in large sauce pan and bring to boil.
Pour carmelized sugar in a very thin stream into the boiling syrup, stirring ..
1. Combine the sugar, molasses, cream, butter and nutmeg in a two-quart saucepan. Bring to a boil and continue to boil over medium heat, stirring occasionally, to 240° F. (mixture forms a firm ball in cold water), thirty-five to forty minutes.
2. Remove from ..
In skillet combine sugar, water, and pumpkin pie spice. (Electric skillet 250°.)
Bring mixture to a full rolling boil; boil till sugar crystals form on sides of skillet, 5 to 6 minutes (3 minutes with electric skillet).
Add pecan or walnut halves; stir till ..
1. Butter an 8x8x2-inch pan and sprinkle it evenly with half the chopped pecans.
2. Combine sugar, butter or margarine and corn syrup in a medium-size, heavy saucepan. Stir in 1 cup of the evaporated milk. Bring to boiling over medium heat, stirring ..
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
1 Butter a heavy 3-quart saucepan on the inside.
2 Combine sugars, syrup, salt, cream and butter in the saucepan and stir until well blended.
3 Cook slowly over medium heat until candy reaches the medium firm-ball stage (246°F). Remove from heat.
4 Let candy ..
Combine first 4 ingredients, kneading in the last of the sugar gradually.
Shape into 8 rolls, 1 inch in diameter.
Wrap in wax paper and put in freezer or refrigerator frozen-food compartment overnight, or until candy is very hard.
Remove paper from ..
1. Combine the flour, cocoa, baking soda and salt in a small bowl, mixing well.
2. Beat the butter or margarine and the sugar in the large bowl of an electric mixer until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in ..
Preheat oven to 350° (325° for glass dish).
In medium bowl, combine flour and sugar; cut in margarine until crumbly.
Press firmly on bottom of 13x9-inch baking pan.
Bake 15 minutes.
Meanwhile, in medium bowl, beat sweetened condensed milk, egg and ..
