Ruby’s Buttermilk Pecan Candy

Enjoy this recipe from I'll be Home for Christmas.

Submitted by: Cassie Hooker from La Porte, TX

2 c. sugar
1 c. buttermilk
1/4 c. margarine
2 T. white corn syrup
1/2 t. baking soda
1 t. vanilla extract
1 c. chopped pecans

In a large, heavy saucepan, combine all ingredients except vanilla and pecans. Cook over medium heat until boiling; stop stirring. Cook until mixture comes to the soft-ball stage, or 234 to 243 degrees on a candy thermometer. Remove from heat; add vanilla but don’t stir. Let the pan cool for about 10 minutes. Beat with whisk for about 5 minutes, until mixture changes to a creamy texture and sets up in the pan. Add pecans; return to very low heat. Stir until soft enough to drop onto wax paper by teaspoonfuls. Let stand until set. Makes 2 dozen.

In a large, heavy saucepan, combine all ingredients except vanilla and pecans. Cook over medium heat until boiling; stop stirring. Cook until mixture comes to the soft-ball stage, or 234 to 243 degrees on a candy thermometer. Remove from heat; add vanilla but don’t stir. Let the pan cool for about 10 minutes. Beat with whisk for about 5 minutes, until mixture changes to a creamy texture and sets up in the pan. Add pecans; return to very low heat. Stir until soft enough to drop onto wax paper by teaspoonfuls. Let stand until set. Makes 2 dozen.