Contributed by Diane S.
1 package (3.4 ounces) cook-and-serve chocolate pudding mix
1 cup sugar
1/2 cup evaporated milk
1 tablespoon butter (no substitutes), softened
1 cup chopped pecans
In a heavy saucepan, combine dry pudding mix, sugar, milk and butter. Bring
to a boil; boil and stir until a candy thermometer reads 224°, about 3
minutes. Remove from the heat and beat rapidly for 1 minute. Add pecans;
continue beating until mixture thickens slightly. Drop by tablespoonfuls
onto waxed paper lined baking sheets. Refrigerate until firm, about 45
minutes. Yield: 3/4 pound (about 1-1/2 dozen).
Editor's Note: We recommend that you test your candy thermometer before
each use by bringing water to a boil; the thermometer should read 212°.
Adjust your recipe temperature up or down based on your test.
September 98 Recipes