cakes

Monday, January 14, 2008

Pecans and Cream Candy Recipe

From Marge Skurdal

3 cups sugar
1 cup white syrup
1 pint (2 cups) cream
1 cup whole pecans

Put all of the ingredients into a pan and boil on slow to 234 degrees, a soft but firm ball. Beat for 30 minutes by hand. Pour into a 9 x 9 inch pan which has been buttered and cool. Cut into squares.

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