Pecan Rollcandies 2 cup sugar 1/2 cup white corn sirup 1 1/2 cup pecans 1 cup light brown sugar 1 cup cream Boil cream, sugar, and sirup to soft ball stage (234 - 238 F). Cool to room temperature. Beat until creamy. Turn onto board dusted with powdered sugar. Knead until firm. Shape into a roll, and cover outside with pecan meats. Put in cool place to harden. Slice when firm, using a sharp knife. Finely chopped pecan meats may be worked through the candy while it is being kneaded if desired. Virginia Cooper, New Orleans, LA. |
