From the Original Recipe Card

Mexican Candy

1 1/2 cups white sugar
1/2 cup brown sugar
1/2 cup canned milk
1/8 teaspoon salt
3 tablespoons white Karo
1 stick oleo

Cook until the mixture reaches the very soft-ball stage. Remove from the heat and add 1 teaspoon vanilla and 8 large marshmallows. Beat well, then add 2 to 3 cups pecans.

Recipe from the kitchen of: Verger R.

This vintage family recipe from Mother’s recipe box is a rich, old-fashioned pecan candy with a soft, creamy texture and deep caramel-like sweetness. The handwritten card attributes the recipe to Verger R., preserving another example of the simple homemade confections shared through Mother’s Kitchen.

The original ingredients have been preserved exactly as written. Only the preparation has been expanded into a practical recipe format so that this handwritten family recipe can continue to be made and enjoyed.

Yield: About 24 to 36 pieces
Preparation Time: 10 minutes
Cooking Time: About 15 minutes
Cooling Time: 30 to 60 minutes
Difficulty: Moderate
Cost: Level 3 — Moderate

Ingredients

• 1 1/2 cups white sugar
• 1/2 cup brown sugar
• 1/2 cup canned milk
• 1/8 teaspoon salt
• 3 tablespoons white Karo
• 1 stick oleo
• 1 teaspoon vanilla
• 8 large marshmallows
• 2 to 3 cups pecans

Preparation

1. Combine the white sugar, brown sugar, canned milk, salt, white Karo, and oleo in a heavy saucepan.
2. Cook over medium heat, stirring until the sugars dissolve and the mixture is smooth.
3. Continue cooking, stirring as needed to prevent scorching, until the candy reaches the very soft-ball stage, about 234°F to 236°F on a candy thermometer. If testing without a thermometer, drop a small amount into cold water; it should form a very soft ball that barely holds its shape.
4. Remove the saucepan from the heat. Add the vanilla and 8 large marshmallows, and stir until the marshmallows are completely melted and incorporated.
5. Beat the mixture until it begins to thicken and lose some of its gloss.
6. Stir in 2 cups pecans, then add additional pecans as needed, up to 3 cups total, until the mixture reaches a thick candy consistency.
7. Drop the candy by spoonfuls onto waxed paper or parchment paper, spacing the pieces slightly apart.
8. Let the candy stand at room temperature until completely cooled and set before serving or storing.

Cook’s Notes

Oleo is the traditional term for margarine and has been retained because the original ingredients are preserved exactly as written.

White Karo refers to light corn syrup.

The original recipe uses the very soft-ball test rather than a thermometer reading. For cooks using a candy thermometer, this stage is generally around 234°F to 236°F.

Because the recipe allows 2 to 3 cups pecans, begin with 2 cups and add more if needed. Using the full 3 cups will produce a firmer, more heavily pecan-filled candy.

Serving Suggestions

Serve as part of a holiday candy tray, with coffee or tea after dinner, or packaged in small tins as a homemade gift.

It also works well alongside other old-fashioned candies, pralines, divinity, and fudge for a traditional Southern-style sweets assortment.

Storage

Store completely cooled candy in an airtight container at room temperature, with waxed paper or parchment paper between layers. Keep in a cool, dry place and enjoy within about one week.