Post by chief_cook2 on Mar 8, 2003 20:04:10 GMT -6
1 C. whipping cream
1/2 C. brown sugar
1 C. sugar
1/2 C. crushed, drained pineapple
1 T. butter
1 tsp. preserved ginger
1/2 C. broken pecan meats
1 tsp. vanilla extract
Bring whipping cream to a boil in a heavy saucepan. Remove from heat and stir in brown sugar, sugar
and crushed, drained, pineapple until sugars are dissolved.
Put on heat again, then stir constantly until these ingredients boil. Cover and cook for about 3
minutes until the steam washes down any crystals which may have formed on the sides of the pan.
Uncover, and cook over low heat, stirring only if necessary, to the soft-ball stage (238ºF).<br>
Remove from heat and add remaining ingredients. Cool to 110ºF.<br>
Beat until creamy. Pour into a shallow buttered pan. Cut into squares before it is cold.
1/2 C. brown sugar
1 C. sugar
1/2 C. crushed, drained pineapple
1 T. butter
1 tsp. preserved ginger
1/2 C. broken pecan meats
1 tsp. vanilla extract
Bring whipping cream to a boil in a heavy saucepan. Remove from heat and stir in brown sugar, sugar
and crushed, drained, pineapple until sugars are dissolved.
Put on heat again, then stir constantly until these ingredients boil. Cover and cook for about 3
minutes until the steam washes down any crystals which may have formed on the sides of the pan.
Uncover, and cook over low heat, stirring only if necessary, to the soft-ball stage (238ºF).<br>
Remove from heat and add remaining ingredients. Cool to 110ºF.<br>
Beat until creamy. Pour into a shallow buttered pan. Cut into squares before it is cold.