Prep 1 hr
Cook 20 mins
I work in Quebec, and this delicious recipe comes from my co-worker's mother-in-law. It is a difficult one compared to some other recipes to master, but... the secret is in the timing. It is a bit more complicated, but the creamy melt in your mouth taste makes it worthwhile.
- Heat sugar and evaporated milk on medium heat till it reaches 240F on a candy thermometer.
- Take off the heat and add the butter and nuts.
- Put the pan in cold water and stir for 7-10 minutes, until the texture changes.
- Cool in a buttered 14" dish.
The only reason I gave this two stars is because the family was not fond of the flavor. You are right in saying there is a secret to this, just before taking it off (I only let the thermometer get to 237) it started smelling the entire house of burnt sugar and I was afraid that the 4 cups of sugar and canned milk was destined for â€¦sink drain and all was lost. Nevertheless, I decided to finish the recipe as stated to see what would happen. Much to my surprise the candy did not taste burnt! However, I was disappointed that it crumbles with cutting.
I learned this recipe as a small child in Quebec. It's really good and sweet. Just don't eat too much or the detist will not be happy with you :)