|Sugar||2 1⁄2 Cup (40 tbs)|
|Light corn syrup||1⁄4 Cup (4 tbs)|
|Milk||1⁄2 Cup (8 tbs)|
|Pecan halves||2 Cup (32 tbs)|
Combine sugar, soda, syrup and milk; cook over me- dium heat, stirring until sugar is completely dis- solved.
Continue cooking until small amount of mix- ture forms soft ball in cold water or to 236 degrees on candy thermometer.
Do not stir while cooking.
Add sherry, pecans and butter; stir lightly until mix- ture becomes creamy.
Drop by spoonfuls on waxed paper.