CREAM PRALINES
1 pound light brown sugar ¾ cup evaporated milk 1½ cups pecan halves
Mix ingredients together in heavy saucepan. Cook over low heat, stirring constantly until sugar is dissolved. Continue cooking over medium heat to soft-ball stage (360 degree F.), stirring constantly.
Let candy cool slightly, about 5 minutes, then beat until mixture begins to thicken. Drop candy rapidly from a tablespoon into paper baking cups set into muffin pans or onto a sheet of aluminum foil or onto a well-buttered baking sheet.
If candy becomes too stiff at the last to drop into smooth patties, stir in a little hot water.
These pralines have a more delicate flavor when prepared with light brown sugar. If only dark sugar is available, substitute 1½ cups white granulated sugar and 1 cup firmly packed dark brown sugar for the 1 pound light brown sugar.