1 1/3 c. sugar 2 Tbsp. cocoa 1 Tbsp. light corn syrup 1 tsp. vanilla extract 1/4 tsp. salt 3/4 c. milk 2 Tbsp. butter or margarine 1/2 c. finely chopped pecans Combine sugar, salt and cocoa in a heavy saucepan; mix well. Gradually stir in milk and syrup. Cook over medium heat, stirring occasionally, until soft-ball stage (236 degrees). Remove from heat. Stir in butter and vanilla. Pour onto a buttered 15 x 10 x 1-inch jellyroll pan. Let cool for 10 minutes. With buttered hands, knead candy occasionally for 10 to 15 minutes or until it cools enough to hold its form. Shape into a 12 x 1 1/4-inch rope. Roll in pecans. Wrap in buttered plastic. Let candy stand at room temperature for 1 hour or until completely cooled. Cut into 1/2-inch slices. Yields 2 dozen. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |