Mexican whisky candy

Yield: 1 servings

Measure Ingredient
\N small Pinch of baking soda
1 tablespoon Butter
1 cup Evaporated milk
2 tablespoons Bourbon
2½ cup Pecan halves; (up to 3)

Combine the sugar, syrup, baking soda, butter and evaporated milk. Cook slowly to the firm ball stage, or until candy thermometer registers 242 degrees. Remove the candy from the heat and add the bourbon. Stir in the pecan halves and beat until candy thickens and looks creamy. Drop by spoonfuls onto wax paper and let cool. Yield: three dozen pieces (two pounds) Recipe: New York Times Heritage Cook Book Texas submission === Feel free to check out Taste of the Islands, a new list for Caribbean Cuisine.

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Posted to MM-Recipes Digest by a_sundays_child@... on Jul 31, 1999, converted by MM_Buster v2.0l.

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