Working toward my party on Sunday, I made candy yesterday listening to one of Pavarotti's Christmas albums. The recipe for Aunt Beulah's chocolates is one I have enjoyed about fifty years. (I am amazed and somewhat taken back to think I have lived long enough to have memories so old!)
To make it, melt together in the microwave (or very carefully on top of the stove stirring constantly) one can Eagle Brand sweetened condensed milk and 1 lb (four boxes now in the smaller size) Baker's semi-sweet baking chocolate broken up some for easier melting, and a dash of salt. Just melt it do not cook it. When shiny and smooth stir in 2 cups broken pecan pieces and quickly form chocolate clusters on aluminum foil over a bread board or large cookie sheets. Quickly is the important word here! Then place the candy in a cool place for about an hour, store at room temperature, do not refrigerate. So simple and good you will not believe it with just four ingredients..
I am putting the table together, the large tray is inscribed on the back Champion Bull 1952 Brownwood Texas, from the years when I was a rancher's wife. The tray belongs to daughter Beth now.
On the sun porch a sled full of pink poinsettias is waiting to be placed outside by the front door for the party.
On the sun porch also are two very big pots with cherry tomatoes ripening a few each day. Treasures! e
