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Foodgeek: |
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Rating: |
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Servings: |
1-1/2 pound |
Prep. Time: |
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Total Time: |
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Ingredients: |
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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
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Directions:
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Stir sugar, corn syrup, cream and salt in large heavy saucepan over low heat until sugar dissolves. Cook to 232°F 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 242-244°F (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.
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1-1/2 pounds makes 64 pieces.
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