Pecan Candies
2 C, sugar 1 T. butter Marshmallow % C. milk 14 C, marshmallows Fudge
% ©, corn syrup % C. chopped pecans
2 sq. chocolate 1 t. vanilla
Cook sugar, milk, syrup and chocolate until it forms a soft bali in cold water. Remove from fire, add butter, and let cool, Beat in marshmal- lows cut in small pieces, pecans, and vanilla. Pour in buttered pans and cut in squares.
1 Ib. brown sugar 1 T. butter Taffy 1 C. water 1 t. vanilla 35 C. corn syrup 1 G. chopped pecans
Combine sugar, water, corn syrup and butter and cook until syrup forms a firm ball in cold water. Remove from fire, let stand 5 minutes, an@ stir in vanilla and pecans. Drop from table- spoon on wax paper or marble siab. When cold, wrap in wax paper.
1 C, confectioner’s sugar Pink coloring Rose Buds 1 egg white Green coloring Rose flavoring ¥% C, pecan halves
Add sugar gradually to egg white, stirring con- stantly. Add flavoring and divide paste into 2 equal parts. Color first part pink and second green, Force green portion through a pastry tube, forming leaves. On each of these place a pecan half. Force pink portion through pastry tube to form rosebuds on the nuts.
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