This is a home recipe that has been in my family for a long time. My grandmother and her brother owned a candy store in Little Rock before she married my grandfather; this is her recipe cut down for home use.
I've never owned a candy thermometer so I can't tell you what temperature to cook them to. My grandmother taught me to cook them by feel. You can make these as soft or as hard as you want them. If you made a batch or two at home you would get a feel for them very quickly then you could expand the recipe for commercial use.
The milk in the recipe has been adjusted as the size of the cans that evaporated milk came in shrunk over the years.
Millionaires
1-13oz can evaporated milk plus 4 tablespoons cream
2 tablespoons sugar
1-cup brown sugar
1-cup dark Karo syrup
1/2-cup butter melted
2 cups chopped pecans
1-teaspoon vanilla
1. Combine sugars, Karo, butter and milk in a heavy pan. Bring to a boil and cook until a soft ball forms in a cup of cold water.
2. Remove pan from fire while testing, candy over-cooks very quickly.
3. Then add nuts and vanilla and pour into a buttered 9x13 cake pan or a glass cake pan works well too to cool.
4. Cool over night in the refrigerator. Then cut into small pieces and dip in chocolate.
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