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Categories:Viewed: 23 - Published at: 5 years ago
Ingredients
- 1 cup sugar
- 1 cup light corn syrup
- 1/2 cup heavy cream
- 1/2 tsp. salt
- 1/4 cup butter
- 3/4 cup evaporated milk
- 2 tsp. rum extract
- 1/2 cup chopped pecans, optional
Method
- Stir sugar, corn syrup, cream and salt in large heavy saucepan over low heat until sugar dissolves.
- Cook to 232F on candy thermometer (very soft ball), stirring occasionally,.
- Add butter and milk alternately a little at a time to prevent scorching.
- Cook and stir to 242-244F (firm ball.)
- Remove from heat.
- Stir in extract and chopped pecans just to blend.
- Pour into well-greased foil-lined 8-inch-square pan.
- Cool thoroughly until firm; remove from pan when cool.
- With kitchen scissors, cut in 1-inch squares.
- If desired, top each with pecan half or almond sliver.
- Wrap individually in foil or plastic wrap.
