|Sugar||3 Cup (48 tbs)|
|Boiling water||1⁄4 Cup (4 tbs)|
|Evaporated milk||1 Cup (16 tbs)|
|Pecans||1⁄2 Cup (8 tbs), chopped|
|Orange peel||1 Tablespoon, grated|
|Lemon peel||1 Teaspoon, grated|
In heavy saucepan over low heat melt 1 cup sugar to a rich brown color.
Blend in water; stir to dissolve sugar.
Blend in remaining 2 cups sugar, milk, and salt.
Bring to a boil; cook, covered, 3 minutes.
Reduce heat to low; cook, uncovered, without stirring to soft ball stage (238° on candy thermometer).
Cool without stirring to 110°.
Fold in pecans and peels.
Beat till creamy; pour into a buttered 8x8x2-inch pan.
Cool; cut in squares.