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32 candies1-1/2 cups packed brown sugar 1/2 cup half-and-half Dash salt 2 tablespoons Butter Flavor CRISCO 3/4 teaspoon vanilla 1/3 cup chopped pecans Lightly grease an 8 x 4 x 2-inch loaf pan. Set aside. In 2-quart saucepan combine brown sugar, half-and-half and salt. Heat to boiling over medium heat, stirring constantly. Cover and boil for 1 minute. Uncover. Insert candy thermometer. Cook over medium heat, without stirring, to 236° F. Remove from heat. Add Butter Flavor Crisco and do not stir. Cool undisturbed to 120° F. Add vanilla. Beat vigorously until mixture starts to thicken and lose its sheen. Stir in pecans. Spread in prepared pan. Cut into 1-inch squares. Cool until firm. Mexican Orange Candy: Follow the recipe above. adding 1 tablespoon grated orange rind with Butter Flavor Crisco. |
