turtle candy

[Peter A. McGraw]

Could I substitute 1% milk, to make it low-fat?  (Just asking:-)

--On Tue, Jun 27, 2000 11:04 AM -0700 "A. Vine" <avine at ENG.SUN.COM> wrote:

> Bob,
> A tip from someone who used to make these dental damaging delights - if
> the mixture is not hardening into the cookie-like shapes, scrape
> everything back into the pan, and reheat with a very small amount of
> cream (can be half-and-half, as I recall).  It causes the mixture to
> harden.
> Andrea
>
> Bob Haas wrote:
>>
>> Hey, Natalie,
>>
>> Could you use dark brown sugar here?  I might just try this recipe.
>>
>> bob
>>
>> > From: Natalie Maynor <maynor at CS.MSSTATE.EDU>
>> > Reply-To: American Dialect Society <ADS-L at LISTSERV.UGA.EDU>
>> > Date: Mon, 26 Jun 2000 16:35:35 -0500
>> > To: ADS-L at LISTSERV.UGA.EDU
>> > Subject: Re: turtle candy
>> >
>> > Mama Two's Pralines
>> >
>> > 2 cups sugar (light brown, if possible)
>> > 2 cups granulated sugar
>> > 1 small can evaporated milk
>> > 1 cup water
>> > 2 tablespoons white syrup
>> > 1/2 teaspoon soda
>> > 2 teaspoons vanilla
>> > 2 tablespoons butter
>> > 1 cup pecans (whote)
>> >
>> > Blend together milk, water, soda, and syrup.  Blend well or milk
>> > will curdle.  Stir in mixed brown and white sugar.  Cook to soft
>> > ball stage.  Remove from fire and beat until light brown.  Put in
>> > vanilla, then butter, and, last, pecans.  Drop on wax paper and
>> > let cool.  Makes about 24 good-sized patties.



****************************************************************************
                               Peter A. McGraw
                   Linfield College   *   McMinnville, OR
                            pmcgraw at linfield.edu