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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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It produces a fudge like texture, but is creamy in color. This was handed down from my mother-in-law's family tree. She is now 80 years old. If you over cook the syrup ball test stage, it will be very crumbly. No problem! You then can use it as a icecream topping.Yummy! It will taste great either way. All ages love this. Ingredients:
32 saltine crackers (crumbled) |
2 cups pecans (chopped) |
1 cup coconut (optional) |
3 cups granulated sugar |
1 1/2 cups milk (regular) |
2 teaspoons vanilla |
2 tablespoons margarine |
Directions:
1. In a large pot (size of a round magnalite) add sugar and milk. Mix and cook on medium burner until bubbly.
2. Add 2 tablespoons of margarine. Stir, cook and check until a drop in water forms a firm ball (like soft caramel).
3. Add 2 teaspoons of vanilla. Mix and QUICKLY add the bowl 1 dry ingredients. Stir, pour, and SPEEDILY spread this mixture into the prepared margarine greased 9x12 pan.
4. Let cool and cut into squares.
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