|Butter||1⁄4 Cup (4 tbs)|
|Packed brown sugar||2 1⁄2 Cup (40 tbs)|
|Evaporated milk||3⁄4 Cup (12 tbs)|
|Light corn syrup||2 Tablespoon|
|Vanilla extract||1 Teaspoon|
|Pecans||1 Cup (16 tbs), chopped|
Butter 8-inch square pan; set aside.
In heavy 3-quart saucepan, melt butter.
Add sugar, evaporated milk and corn syrup; stir well.
Bring to a full, rolling boil over medium heat, stirring constantly.
Cover pan and continue boiling very gently over low heat 2 minutes.
Remove cover and scrape sides of pan with a rubber scraper.
Continue boiling, uncovered, over low heat until mixture reaches 236°F. (It is not necessary to stir mixture during cooking time, though gently scraping sides of pan occasionally is desirable. DO NOT SCRAPE BOTTOM OF PAN.)
Pour mixture into a heat-proof bowl.
Do not scrape sides and bottom of pan.
Place candy thermometer in mixture.
Place bowl in 1/2 inch of lukewarm water.
Cool mixture to 110°F without stirring.
Beat mixture until it thickens and starts to lose its gloss.
Stir in pecans, if desired.
Pour into buttered pan.
Cool until firm.
Serving size: Complete recipe
Calories 3805 Calories from Fat 1312
% Daily Value*
Total Fat 154 g236.6%
Saturated Fat 45.7 g228.7%
Trans Fat 0 g
Cholesterol 176.6 mg58.9%
Sodium 386.9 mg16.1%
Total Carbohydrates 615 g205.2%
Dietary Fiber 12.5 g49.9%
Sugars 581.4 g
Protein 26 g52.3%
Vitamin A 38.5% Vitamin C 8.5%
Calcium 107.9% Iron 42.7%
*Based on a 2000 Calorie diet