Combine sugars, syrup, salt, cream and butter in the
saucepan and stir until well blended
Cook slowly over
medium heat until candy reaches the medium firm-ball
stage (246F.)
Remove from heat
Let candy stand
undisturbed for a few minutes
Then add flavoring and
pecans and beat a few whips until creamy.
Drop by spoonfuls onto wax paper
If candy begins to
harden, add a few drops of light cream; place over the
lowest heat of the range and stir until creamy; it should
drop smoothly from the spoon.
VARIATION: Milk or evaporated milk may be used
instead of cream
If milk is substituted, use about 1
tablespoon more butter.
