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|Sugar||1 1⁄2 Cup (24 tbs)|
|Firmly packed brown sugar||3⁄4 Cup (12 tbs)|
|Milk||3⁄4 Cup (12 tbs)|
|Light corn syrup||1 Tablespoon|
|Vanilla extract||1 Teaspoon|
|Pecans||1 Cup (16 tbs), chopped|
Serving size: Complete recipe
Calories 2969 Calories from Fat 940
% Daily Value*
Total Fat 111 g171.2%
Saturated Fat 18.9 g94.5%
Trans Fat 0 g
Cholesterol 49.2 mg
Sodium 382.5 mg15.9%
Total Carbohydrates 506 g168.5%
Dietary Fiber 12.5 g49.9%
Sugars 482.9 g
Protein 18 g35.4%
Vitamin A 12.4% Vitamin C 2.4%
Calcium 43.2% Iron 25.5%
*Based on a 2000 Calorie diet
Cook over low heat, stirring gently, until sugar dissolves.
Cover and cook over medium heat 2 to 3 minutes to wash down sugar from sides of pan.
Uncover and cook to soft ball stage (234°), without stirring.
Remove from heat (do not stir).
Cool to lukewarm (110°).
Add vanilla and pecans; beat with a wooden spoon 2 to 3 minutes or until mixture thickens and begins to lose its gloss.
Working rapidly, spread mixture in a buttered 8 inch square pan.
Cool completely before cutting.