Serves: 64
Total Calories: 56
Butter an 8 x 8 x 2-inch baking pan. In a small saucepan, mix sugar, milk and butter. Stirring over medium heat, cook until mixture comes to a boil. Remove from heat set aside.
In a large heavy saucepan over medium heat, cook and stir sugar until melted and caramelized to a golden brown color. Stirring constantly, slowly add boiled mixture to caramelized sugar. Place candy thermometer in mixture, being sure bulb is covered with syrup but not touching bottom of pan. Stirring over low heat, cook until temperature reaches 236° to 238° * or soft ball stage Remove from heat. Pour into a large metal bowl. Let cool to 110° or until bottom of bowl feels lukewarm, about 30 minutes.
Add vanilla. At high speed, beat until mixture loses its gloss and holds its shape. Add nuts. Spread evenly in pan cool until set. Cut into 1-inch squares. Tightly cover with foil and store in a cool dry place.
This Mexican Candy recipe is from the Holiday Cookbook Cookbook. Download this Cookbook today.
