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1 c. sugar | <poem> | ||
1 c. sugar 1 c. finely chopped <u>pecans</u> | |||
1/2 lb. margarine (2 sticks) 2" square German Sweet Chocolate, finely | 1/2 lb. margarine (2 sticks) 2" square German Sweet Chocolate, finely | ||
2 tbsp. water grated and <u>chilled</u> | |||
2 tbsp. water grated and <u>chilled</u> | |||
Put sugar, butter, water in heavy saucepan or frying pan. Cook to hard crack stage using candy thermometer, stirring occasionally, until it’s a light tan color. | Put sugar, butter, water in heavy saucepan or frying pan. Cook to hard crack stage using candy thermometer, stirring occasionally, until it’s a light tan color. | ||
Sprinkle chopped nuts in flat 9x13” pan. Sprinkle grated chocolate over nuts. Pour candy over top and smooth until even on top. Cool and cut with butcher knife. | Sprinkle chopped nuts in flat 9x13” pan. Sprinkle grated chocolate over nuts. Pour candy over top and smooth until even on top. Cool and cut with butcher knife. | ||
- Carolyn Potts, 1962 | |||
Carolyn Potts, 1962 | Stuttgart, Germany | ||
</poem> | |||
Stuttgart, Germany | |||
Latest revision as of 18:56, 19 December 2021
1 c. sugar 1 c. finely chopped pecans
1/2 lb. margarine (2 sticks) 2" square German Sweet Chocolate, finely
2 tbsp. water grated and chilled
Put sugar, butter, water in heavy saucepan or frying pan. Cook to hard crack stage using candy thermometer, stirring occasionally, until it’s a light tan color.
Sprinkle chopped nuts in flat 9x13” pan. Sprinkle grated chocolate over nuts. Pour candy over top and smooth until even on top. Cool and cut with butcher knife.
- Carolyn Potts, 1962
Stuttgart, Germany