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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Sylvia’s Wonderful Candy Recipe

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This recipe for Sylvia’s Wonderful Candy is from Katie Cooks: Recipes and Love Potions for a Happy Marriage, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pound salted butter (good quality such as Land O Lakes) plus a little more to butter the pan
1 cup chopped pecans (or a bit more)
2 cups brown sugar (packed)
6 Hershey’s chocolate bars (comes in a package of 6)
Directions:
Directions:
Butter a jelly roll pan. With this recipe it is extremely critical to use the right size pan.

Sprinkle ½ cup of pecans over the pan.

Cook the butter and brown sugar until they reach a temperature of 290, stirring constantly. Use a candy thermometer. Only use medium heat. This will take a long time. But if you turn the temperature up to “high” you will be sorry. Trust me.

Immediately pour the mixture over the pan in a very thin stream, trying to cover every bit of the pan. Do not spread it with a knife or spatula, just by pouring carefully all over.

Place the chocolate bars, scattered, over the top. Wait 5 minutes or so until the chocolate melts, and then spread it all over with a knife. Sprinkle the remaining pecans on top.

Cool a few hours or until it’s nice and firm. I often put it in the refrigerator. Break up into candy pieces, put in plastic bags, and store in the frig.

One recipe makes enough for four sandwich size plastic bags.
Personal Notes:
Personal Notes:
This recipe comes from Sylvia Kohner who was Grandma Toni's wonderful friend at Mapleknoll Village. Just like Sylvia, I make it every year for holiday gifts (that would be for both Christmas and Chanukah!) One batch makes four little gift bags. We will call it an interfaith December treat!

 

 

 

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