Monday I made a couple of batches of candy. Both are fairly quick and easy to put together if you have a candy thermometer.
The first one I made is Praline Pecans. The list of ingredients are: 1 cup sugar, 1 cup packed brown sugar, 1/2 cup water, 2 tablespoons honey, 1/2 teaspoon ground cinnamon, 3 teaspoons vanilla extract, 1/4 teaspoon rum extract and 3 cups pecan halves.
In a heavy saucepan combine both sugars, water, honey and cinnamon. Stir to combine, then bring to a boil over medium heat. DO NOT STIR. Insert a candy thermometer into the syrup and heat until the thermometer reads 240 degrees F. (Soft Ball Stage).
Sorry but I didn't get a picture of that last part.
Remove the pan from the heat and add extracts. Cool to lukewarm without stirring.
When the mixture is lukewarm, beat it with a mixer for 2 to 3 minutes our until creamy. Then stir in pecans until coated. You need to work quickly before the candy hardens too much. Turn onto waxed paper (the mixture will be a bit sticky) and separate into small clumps.
Cool for a few hours or until dry and sugary. Store in an airtight container.
The second recipe is for Caramels. My older sister gave me this recipe years ago and people always seem to enjoy it.
The list of ingredients is: 1 cup butter (or margarine), 1 pound brown sugar, dash of salt, 1 cup corn syrup, 1 (15 ounce) can Eagle Brand sweetened condensed milk, and 1 teaspoon vanilla. If desired, chopped pecans can also be added.
First melt the butter in a heavy, large saucepan.
Stir in brown sugar until it's melted.
Add salt, corn syrup and Eagle Brand milk. Stir well.
Cook over medium heat, stirring constantly, until thermometer reaches 245 to 250 degrees F. (Firm Ball Stage).
Remove from heat and stir in vanilla. Chopped pecans can be added at this time if desired. I use 1 and 1/2 cups chopped pecans.)
Once the candy is cool, cut it into pieces and wrap each in a piece of waxed paper.
It was much easier for me to take the whole slab of candy out of the pan before cutting into pieces.
Enjoy!
