February
3 c. light brown sugar
1/4 t. cream of tartar
dash salt
1 c. milk
1 t. vanilla
2 1/4 c. pecan halves
In saucepan pecans,, mix sugar, cream of tartar, salt and milk. Melt over lo heat until sugar is dissolved. Cook to a soft ball stage, then cool to luke warm. Add vanilla and beat until creamy. Drop by spoons onto waxed paper. Let stand until firm.
There is a fine art to packing brown sugar. Simply add 2 tablespoons to your measured amount.
3 c. light brown sugar
1/4 t. cream of tartar
dash salt
1 c. milk
1 t. vanilla
2 1/4 c. pecan halves
In saucepan pecans,, mix sugar, cream of tartar, salt and milk. Melt over lo heat until sugar is dissolved. Cook to a soft ball stage, then cool to luke warm. Add vanilla and beat until creamy. Drop by spoons onto waxed paper. Let stand until firm.
