Pralines

Ingredients

• 3 cups light brown sugar
• 1/4 cup butter
• 1 cup milk
• 1 tsp. vanilla
• 1-1/2 cup pecans

Method

1. 1

   Mix sugar, milk and butter.

2. 2

   Cook to 240 degrees (soft ball stage) stirring occasionally with a wooden spoon.

3. 3

   Remove from heat and cool to lukewarm.

4. 4

   Add vanilla and nuts, beat until candy begins to hold shape.

5. 5

   Drop quickly on waxed paper.

Nutrition per serving

As published

This recipe was extracted from Recipes from our hearth (1960) by N.C.) Advent Moravian Church (Winston-Salem, page 17. The excerpt below is the record exactly as published.

2 cup milk (evaporated) 2 cups granulated sugar 1/3 cup dark corn syrup 1 Tbsp. butter 1 tsp. vanilla. Combine all ingredients except butter and vanilla in a saucepan and stir over medium heat until chocolate is dissolved. Cook to solf-ball stage or 238 degrees on the candy thermometer without stirring. Add butter. Coot to lukewarm and beat. Add vanilla and pour into buttered pan. Cut into squares. Mrs. Roger A, Snyder MARSHMALLOW FUDGE Butter a square pan, 9x9x1-3/4 inches. Stir in saucepan: l can (60z2) evaporated milk 1-2/3 cups sugar T/i2etsipre sadit: Cook over low heat until mixture boils. Boil 3 minutes, stirring constantly. Remove from heat. Add and stir until melted: 2 cups miniature marshmallows 1-1/2 pkgs. (60z. each) semisweet choco- late pieces 84 CANDIES | Stir in: 1 tsp. vanilla 1/2 cup chopped nuts Pour into prepared pan. Regrigerate un- til firm. Cut into squares. Makes about 36 squares. | Anna Gibson S-MINUTE FUDGE Combine 2/3 cup (small can) undiluted evaporated milk. 1-2/3 cups sugar and 1/2 tsp. salt in saucepan over medium heat. Heat to boiling and cook 5 min- utes, stirring constantly, Remove from | heat. Add 1-1/2 cups diced marshmallows, 1-1/2 cups chocolate chips, 1 tsp. vanilla and 1/2 cup chopped nuts. Stir 1-2 min- utes (or until marshmallows melt). Pour into buttered 9 inch square pan. Mrs. W. J. Gibson NEVER FAIL FUDGE 5 cups white sugar 1 tall can evaporated milk 2 sticks butter Combine in a large pan and bring to a boil; boil 7 minutes stirring constantly. Turn off heat and add 2-10 oz. bags of marshmallows and 2-12 oz. packages of chocolate bits. Mix well. Add 1 cup 85 CANDIES chopped nuts and 1 tsp. vanilla, pour in large pan (greased). When cool, cut in squares. Makes 5 lbs. Mrs. Johnny Davis PEANUT BUTTER FUDGE 2 cups sugar 1 dash of salt 1 lb. of peanut butter or a little more 3/4 cup milk 1 tsp. vanilla Cook sugar and milk to form a soft ball stage, cool and add the salt, vanilla and peanut butter. Beat until it gets thick, pour into greased pan and cut de- sired squares. Mrs. K. R. Pfaff PRALINES 3 cups light brown sugar 1/4 cup butter l cup milk 1 tsp. vanilla 1-1/2 cup pecans

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