Tressie Fomby Upshaw
- 1 cup buttermilk
- 1 tsp baking soda
- 2 cups sugar
- 2 Tbsp light corn syrup
- 1/4 cup butter or margarine (1/2 stick)
- 1 cup chopped pecans
Combine buttermilk and baking soda in 3 quart heavy saucepan. Let stand 20 minutes.
Add sugar and corn syrup to buttermilk. Bring to a boil, stirring until sugar is dissolved. When mixture boils, add butter and cook, stirring occasionally if necessary, to the soft ball stage (236 to 238°) – it will turn a medium brown color.
Remove from heat and cool to lukewarm (110°)
Beat until mixture loses its gloss and starts to thicken. Stir in pecans. Turn into buttered 8″ square pan. Cool until firm; then cut in 36 pieces.
Makes about 1 1/2 pounds.
- Make sure you make this candy on a COOL, CLEAR, CRISP DAY with LOW HUMIDITY.
- Beat until all the gloss in gone.