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Blue Ribbon Praline Candy

Rated :  Not yet rated
Prep: 25 min.
Stand: 30 min.
 
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Ingredients

  • 1  4-serving-size package cook-and-serve butterscotch pudding mix
  • 1  cup granulated sugar
  • 1/2  cup packed brown sugar
  • 1/2  cup evaporated milk
  • 1  tablespoon butter
  • 1-1/2  cups toasted pecan halves

Directions

1. Line cookie sheet with waxed paper; set aside.

2. In 2-quart saucepan, combine pudding mix, granulated sugar, brown sugar, evaporated milk, and butter. Cook and stir over medium heat until mixture boils (about 12 minutes). Clip a candy thermometer to side of pan. Reduce heat to medium-low; continue boiling at a moderate, steady rate, stirring frequently, until thermometer registers 234 degrees F, soft-ball stage (8 to 10 minutes). Remove saucepan from heat. Remove candy thermometer.

3. Stir in pecans. Beat with a wooden spoon until candy just begins to thicken but is still glossy (about 3 minutes). Working quickly, drop by teaspoonfuls onto prepared cookie sheet. (If candy sets up too much, add a few drops of hot water and stir until smooth again.) Let stand until firm. Makes about 30 pieces.

Nutrition Facts

  • Calories 99,
  • Total Fat (g) 5,
  • Saturated Fat (g) 1,
  • Cholesterol (mg) 2,
  • Sodium (mg) 27,
  • Carbohydrate (g) 14,
  • Fiber (g) 1,
  • Protein (g) 1,
  • Vitamin A (DV%) 0,
  • Vitamin C (DV%) 0,
  • Calcium (DV%) 0,
  • Iron (DV%) 0,
  • Other Carbohydrates (d.e.) 1,
  • Fat (d.e.) .5,
  • Percent Daily Values are based on a 2,000 calorie diet

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