Creamy Pralines -

1 c C&H Granulated Sugar

1/2 c Evaporated milk

1/4 ts Salt

1/4 ts Maple flavoring

1 1/2 c Pecans

3-quart saucepan. Slowly bring to a boil and cook to

236 degrees (soft-ball stage), stirring almost constantly. Remove from heat and cool slightly. Add flavoring and nuts, then stir until mixture begins to thicken. Drop quickly by tablespoonful onto waxed paper or buttered pan, making

2-1/2" to

3" patties. To prevent hardening of candy in pan, set over hot water while spooning out. Makes

15 to 20 pralines.

Reprinted with permission from

Brown Sugar Recipe Bonanza

From the C and H Sugar Kitchen Electronic format by Karen Mintzias