MEXICAN NOUGAT CANDY
- Servings: 24
- 2½ cup Brown sugar
- 1 cup White sugar
- 2 tablespoon White corn syrup
- 1 cup Evaporated milk
- 1 tablespoon Butter or margarine
- 1 cup Chopped nuts
- 1 teaspoon Vanilla
Cook first 4 ingredients to the soft ball stage (234 Degrees F.)
Remove from heat & beat until creamy. Add butter, nuts & vanilla.
Drop by teaspoon onto waxed paper or pour into buttered 9x9-inch pan.
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