Mexican Whisky Candy

Categories: None
Yield: 1 servings

sm Pinch of baking soda
1 tb Butter
1 c Evaporated milk
2 tb Bourbon
2 1/2 c 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.
For more information, send me a note, or to subscribe, go to:
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2 1/2 cups sugar

Posted to MM-Recipes Digest by a_sundays_child@yahoo.com on Jul 31, 1999,

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