Candies
Reading edition
BEST EVER PECAN CANDY
2 C. sugar
1 C. buttermilk
1 tsp. soda
2 tsp. vanilla
1½ C. chopped Texas pecans
Combine sugar, buttermilk, and soda in a large saucepan. Cook over low heat to soft ball stage (236 degree F. on candy thermometer). Remove from heat and cool for 5 minutes. Add vanilla and Texas pecans. Beat until slightly thickened. Drop by teaspoonful onto waxed paper.
PECAN ROLL
2 C. sugar
1 C. brown sugar
⅛ tsp. salt
1 C. light cream
¼ C. corn syrup
2 T. butter
Powdered sugar (enough to dust pastry board)
½ C. chopped Texas pecans
Cook sugar, brown sugar, salt, cream, and corn syrup until mixture forms a soft ball when dropped in cold water. Remove from fire. Add butter. Cool. Beat until creamy, turn out on pastry board dusted with powdered sugar. Knead until firm. Shape into roll and roll in Texas pecans. Press nuts firmly into candy. Keep in a cool place until firm enough to slice.
MARTHA WASHINGTON CANDY
1 stick melted margarine
2 C. chopped Texas pecans
1 can sweetened condensed milk
1 small can coconut
1½ box powdered sugar
1 large pkg. chocolate chips
4 oz. paraffin
Mix margarine, Texas pecans, sweetened condensed milk, coconut, and powdered sugar. Drop small pieces on waxed paper. Refrigerate for 4 hours. Melt in double boiler chocolate chips and paraffin and mix together well. Using a toothpick, dip each piece into melted chocolate chips and paraffin.
PECAN CLUSTERS
¼ C. butter or margarine
½ C. sugar
1 egg
1½ squares unsweetened chocolate, melted
2 tsp. vanilla
½ C. flour
¼ tsp. baking powder
½ tsp. salt
1½ C. broken Texas pecans
Cream butter and sugar. Add egg, unsweetened chocolate, and vanilla. Mix well. Sift flour, baking powder, and salt. Stir into creamed mixture. Add Texas pecans. Drop from teaspoon onto greased baking sheet. Bake at 350 degrees F. for 10 minutes. Yield: 1½ dozen.
CREAMY PRALINES
2 C. sugar
1 C. brown sugar
½ C. milk
¼ C. butter
¼ tsp. salt
3 C. chopped Texas pecans
Combine sugar, brown sugar, milk, butter, and salt in saucepan. Bring to a rolling boil. Add Texas pecans. Continue cooking to the soft ball stage. Remove from heat. Stir until the candy looks creamy. Spoon out onto waxed paper to cool.
FOR FREE RECIPES AND INFORMATION ABOUT TEXAS FOOD AND FIBER PRODUCTS WRITE: REAGAN V. BROWN, COMMISSIONER TEXAS DEPARTMENT OF AGRICULTURE P.O. BOX 12847, CAPITOL STATION AUSTIN, TEXAS 78711 M-62-510R-5/79 Revised