Annette'S Mexican Glorias

• 1 c. firmly packed brown sugar
• 2 c. white sugar
• 3 Tbsp. light corn syrup
• 1/4 tsp. salt
• 1 c. goat milk or evaporated milk
• 4 Tbsp. cocoa
• 4 Tbsp. butter
• 1 tsp. ground cinnamon
• 1 tsp. pure vanilla
• 1 1/2 c. chopped pecans (better if cold; helps to cool candy faster)

1. In a heavy 3-quart saucepan, combine sugar, syrup, cocoa, cinnamon, salt, milk and butter.
2. Stir with wooden spoon.
3. Cook slowly over medium heat until candy reaches a soft ball stage (230u0b0).
4. Remove from heat.
5. Let candy stand undisturbed a few minutes (about 2 minutes).
6. Then add flavoring and pecans.
7. Beat until creamy.
8. Drop by spoonfuls onto wax paper (in small ball). If candy hardens too fast, add a few drops of milk and stir until smooth (creamy) and continue to drop onto wax paper.
9. Yields about 30 to 40 Glorias.

brown sugar, white sugar, light corn syrup, salt, goat milk, cocoa, butter, ground cinnamon, vanilla, pecans

Taken from www.cookbooks.com/Recipe-Details.aspx?id=578769 (may not work)