Ingredients:
1 1/2 Cups Of Fair Trade Organic Sugar
2 Cups Of Coarsely Chopped Emerald Nuts Glazed Pecans
1/2 Teaspoon Of 100% Pure Taste Specialty Foods Vanilla Extract
3 Tablespoons Of Aunt Jemima Original Maple Syrup
1/2 Cup Of Dark Muscovado Sugar
1/2 Cup Of HyTop Evaporated Milk
4 Large Quartered Elyon Marshmallows
2 Tablespoons Of Rama Margarine
Information:
Serving Size 60
73 Calories Per Serving
4 Grams Of Fat
Cooking Directions:
Get ready for a brown sugar pecan candy recipe. To begin you will first need to take out a large saucepan, and add into it the organic sugar, Muscovado sugar, evaporated milk, and maple syrup. Next heat the saucepan over medium low heat, stirring often until you have a smooth and even sauce. A good indicator of when you are done or not, is place a droplet into cold water, and if it balls up into a little bead, then that means the sauce is done. From there you will want to remove it from the heat, then immediately stir in your quartered marshmallows and margarine until both of them are fully melted. Next add in the glazed pecans and vanilla extract, and keep stirring until the mixture begins to thicken. Using a tablespoon, quickly drop spoonfuls of the mixture onto some clean wax paper. Once you have repeated this step for all of the mixture in the saucepan, let the candies cool for about an hour, or until then have sufficiently set. To expedite this step you can add the candies to the refrigerator. Once they are ready to eat, you can store the left overs in a candy car at room temperature.
