Millionaire Candy

Millionaire Candy

1. Grease four baking sheets with 2 tablespoons butter; set aside.
2. In a large heavy saucepan, combine milk, sugars, corn syrup, salt and remaining 1 cup butter. Bring to a boil, stirring frequently. Cook over medium heat until a candy thermometer reads 238° (soft-ball stage), stirring occasionally.
3. Remove from the heat. Stir in pecans and vanilla. Drop by tablespoonfuls onto prepared baking sheets. Let stand until set.
4. Drizzle melted candy coating over clusters; refrigerate for 10 minutes or until set. Store in airtight containers

1. Grease four baking sheets with 2 tablespoons butter; set aside.
2. In a large heavy saucepan, combine milk, sugars, corn syrup, salt and remaining 1 cup butter. Bring to a boil, stirring frequently. Cook over medium heat until a candy thermometer reads 238° (soft-ball stage), stirring occasionally.
3. Remove from the heat. Stir in pecans and vanilla. Drop by tablespoonfuls onto prepared baking sheets. Let stand until set.
4. Drizzle melted candy coating over clusters; refrigerate for 10 minutes or until set. Store in airtight containers