Reviewed: Nov. 12, 2011

Both times I made this, it burned and I'm puzzled as to why. I have a candy thermometer and I watched the temp closely and I know my stove top is hot so I turned it down to only medium heat but it still burned the second time around too. Am I supposed to stir it while its cooking or not? Usually candy recipes are very specific about stirring, but not this one. Can anyone help me?

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1 user found this review helpful

Reviewer:

rosiepoo

Home Town: Abbotsford, British Columbia, Canada

Reviewed: Feb. 5, 2011

This is really good candy & so easy. I guess I didn't cook the milk & sugar long enough at first because when I put it all in the pan it was REALLY runny looking, and so I took a chance and put it ALL (butter & all) back into the pot and boiled it longer, (probably another 3-4 minutes) and then poured it back into the pan. Then in the refrigerator... I didn't know how it would turn out, but it worked! Very good texture, and so easy! Thanks!

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9 users found this review helpful

Reviewer:

Shannon Koller

Cooking Level: Beginning

Home Town: Seagoville, Texas, USA

Living In: Kaufman, Texas, USA

Reviewed: Dec. 18, 2010

VERY similar to one of my favorite candies from See's. The pecan roll. Has a grainy ALMOST crumbly type texture. I halved the recipe the first time I made it, just so I could see what I was getting myself into. I decided it was a wee bit sweet for me so the second time around I cut back on some of the sugar. It was great !!

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4 users found this review helpful

Reviewer:

Sasha

Cooking Level: Beginning

Reviewed: Dec. 11, 2010

A lady at my church used to include this in her Christmas candy gifts many, many years ago. I looked forward to this candy all year! This recipe turned out perfectly. It will be added to my Christmas candy from now on.

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2 users found this review helpful

Reviewer:

dixiecook

Cooking Level: Professional

Home Town: Union, Mississippi, USA

Reviewed: Dec. 10, 2010

I gave this 5 stars because it is delicious! Mine turned out too soft so they were obviosly not cooked to the right temperature, but still very good! I put in more walnuts and while stirring the mixture I could not help but eat the coated walnuts, as they were simply delicious!

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5 users found this review helpful

Reviewer:

MomofTynTrev

Cooking Level: Intermediate

Reviewed: Oct. 7, 2010

It took a while, but this recipe did eventually set up and make a smooth and creamy candy. It is verrrry sweet, so add lots of nuts (I used pecans) to counter this, and cut into tiny bites.

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2 users found this review helpful

Reviewer:

dicakes

Cooking Level: Intermediate

Reviewed: Oct. 26, 2009

I made this according to the recipe. The candy was grainy not smooth. It looked nice but as much as I wanted to like it, it was not a favorite. I'm sorry, KAYKWILTS, but thanks for sharing.

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3 users found this review helpful

Reviewer:

SHORECOOK

Supporting Member (Click to learn more about Supporting Membership)

Home Town: Woodbury, New Jersey, USA

Living In: Cape May Court House, New Jersey, USA

Reviewed: Sep. 10, 2009

Just made this and it turned out perfectly. You deffinately have to watch the temp. closely. I'm sure it won't last long once the kids get home from school.

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3 users found this review helpful

Reviewer:

momma dawn

Reviewed: Aug. 5, 2009

Great recipe! Turned out perfect. The reason another users came out runny was because it was not heated to the proper temp. Sugar is a very tricky substance to work with so temp. is very important. Too cool of temp makes it soft or runny and too hot will make it hard or crumbly!

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24 users found this review helpful