- 1 cupful granulated sugar
- 1 cupful light brown sugar or maple sugar, packed
- 1/2 cupful, light cream
- 1/4 tspn salt
- 2 squares Hershey's baking chocolate
- 1 tbspn butter
- 1 cupful coarsely chopped pecans
- 1 tspn vanilla
Combine sugars, cream and salt in saucepan. Cook over medium heat, stirring constantly to 228 degrees on candy thermometer.
Remove from heat, and add the baking chocolate (broken into small pieces), the butter, and pecans. Return to heat, stirring constantly. Cook to soft-ball stage, 234 degrees.
Remove from heat, flavor with vanilla, and cool for 5 minutes. Beat 10 to 15 seconds or until slightly thickened. Quickly drop candy by large spoonfuls onto greased plates or waxed paper. If mixture becomes too thick to drop, stir in a tablespoonful of hot water. Yield: about 2 dozen pieces.
More "Lost" Candy RecipesFarmer's Chocolate Caramels (1970)
Classic Coffee Divinity Candy (1969)
(Origin - "Hershey's 1934 Cookbook" by the Hershey Chocolate Company. Republished in 1971.)