Yield: 24 servings
| Measure | Ingredient |
|---|---|
| 6 cups | Sugar |
| 2 cups | Whole milk or cream |
| ¼ teaspoon | Soda |
| ¼ pounds | Butter or margarine |
| 1 teaspoon | Vanilla |
| 1 pounds | 1 or 2 lbs. pecans |
Pour 2 cups sugar into heavy aluminum or iron skillet and place over low heat. Begin stirring with a wooden spoon and keep sugar moving so that it does not burn. It will take approximately ½ hour to melt sugar completely. At no time let it smoke or cook so fast that the sugar turns dark. It should be the color of light brown sugar syrup.
As soon as you have the sugar starting to heat in the skillet, pour remaining 4 cups sugar and milk or cream into a deep, heavy kettle.
Set over low heat to cook slowly while you are melting sugar in skillet. As soon as all sugar is melted, begin pouring it into kettle of boiling milk and sugar, keeping it on very low heat, while stirring constantly. The real secret to mixing these ingredients is to pour a very fine stream from the skillet. Continue cooking and stirring until mixture forms firm ball (245 degrees) when dropped into cold water. Remove from heat and immediately add soda, stirring vigorously as it foams up. Add butter, allowing it to melt as you stir. Let cool for 20 minutes. Add vanilla and heat (using a wooden spoon) until mixture is thick and heavy, having a dull appearance instead of a glossy sheen. Add pecans and mix. Turn into a large pan and cut into squares when cooled slightly. Candy keeps moist and delicious indefinitely. It is most attractive when decorated with a sprig of holly.