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Results 1 - 10 of 39 for mexican candy
Blend sugar and milk; add ... stage (234-240°F on candy thermometer). Remove from heat. Add ... teaspoonfuls on waxed paper. Makes 2 dozen pieces.
Melt 1 cup sugar in ... stage (246°F on candy thermometer). Remove from heat; add ... Use of a candy thermometer is recommended. Makes 36 pieces.
Combine all ingredients except pecans. ... water (250°F-266°F on candy thermometer). Remove bacon; stir in ... candy thermometer is recommended.
Cook all ingredients to soft ball stage (234-240°F on candy thermometer). Beat until it begins ... teaspoonfuls on greased cookie sheet. Makes 48 pieces.
Cook milk, sugar, corn syrup ... stage (234-240°F on candy thermometer). Remove from heat; add ... Note: Use of a candy thermometer is recommended.
Brown 1 cup sugar to ... ball (250-266°F on candy thermometer). Add nuts, rind and ... creamy. Cooks Note: Use of a candy thermometer is recommended.
This recipe can easily be ... butter to pour candy on once done cooking. Mix ... paper or buttered plate. Let cool completely then cut and eat!
Cook sugar, milk and soda until it forms ball. Remove from heat and add butter, vanilla and nuts. Beat until creamy and drop to form ...
Mix first 3 ingredients in DEEP pan and cook to soft ball stage. Remove from heat and add next 3 ingredients. Stir until creamy; it will ...
Cook until it forms soft ball (238 degrees). Add pecans with butter. Beat until cool. Drop by spoonful onto waxed paper.
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