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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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This mouthwatering pecan candy earned the title Blue Ribbon by being a winner at the Indiana State Fair Ingredients:
1 4-serving-size pkg. cook-and-serve butterscotch pudding mix |
1 cup granulated sugar |
1/2 cup packed brown sugar |
1/2 cup evaporated milk |
1 tbsp. butter |
1-1/2 cups toasted pecan halves |
opional: for chocolate... add 1/2 cup good semi-sweet chocolate when you add nuts. |
Directions:
1. Line cookie sheet with waxed paper; set aside.
2. In 2-quart saucepan, combine pudding mix, granulated sugar, brown sugar,
3. evaporated milk, and butter. Cook and stir over medium heat until mixture
4. boils
5. (about 12 minutes). Clip a candy thermometer to side of pan. Reduce heat to
6. medium-low; continue boiling at a moderate, steady rate, stirring
7. frequently,
8. until thermometer registers 234 degrees F, soft-ball stage (8 to 10
9. minutes). Remove saucepan from heat. Remove candy thermometer.
10. Stir in pecans. Beat with a wooden spoon until candy just begins to thicken
11. but is still glossy (about 3 minutes). Working quickly, drop by teaspoonfuls
12. onto prepared cookie sheet. (If candy sets up too much, add a few drops of
13. hot water and stir until smooth again.) Let stand until firm. Makes about 30
14. pieces.
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