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Purchase a candy thermometer in the utensils section of a grocery or discount store.

Recipe by Southern Living June 2008

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Credit: Will Dickey; Styling: Cari South

Recipe Summary test

prep:
10 mins
cook:
15 mins
total:
25 mins
Yield:
Makes 96 pieces
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 3 ingredients in a large mixing bowl; set aside.

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  • Combine sugar and evaporated milk in a buttered Dutch oven.

  • Cook sugar mixture over medium heat, stirring constantly, until mixture reaches soft ball stage or candy thermometer registers 234°; pour over chocolate mixture. Beat at high speed with an electric mixer or with a wooden spoon until mixture thickens and begins to lose its gloss. Stir in vanilla and chopped pecans.

  • Spread into a buttered 15- x 10-inch jellyroll pan. Cover and chill until firm. Cut into 1-inch squares. Store in an airtight container at room temperature.

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