Yield: 8 Servings
|1 cup||Sugar; granulated|
|1 cup||Brown sugar; light, packed,*|
|½ cup||Light cream or half & half|
|2 ounces||Chocolate, baking; 2 squares|
|1 cup||Pecans; coarsely chopped|
|\N \N||--- per Rich Harper|
* You can use Maple Sugar, if you desire, in place of the Light Brown Sugar.
Combine the sugars, cream, and salt in a large saucepan. Cook over medium heat, stirring constantly, to 228 degrees F on a candy thermometer. Remove from the heat and add the baking chocolate, broken into small pieces, butter, and pecans. Return to the heat, stirring constantly, and cook to the soft ball stage (234 degrees F.). Remove from the heat, add the vanilla, then cool the mixture for 5 minutes. Beat for 10 to 15 seconds until the mixture slightly thickens. Quickly drop candy, by large spoon- fuls onto greased plates or waxed paper. If the mixture becomes too thick to drop, stir in a tablespoonful of hot water. Makes about 2 dozen pieces.