European Stars And Stripes (Newspaper) - December 18, 1986, Darmstadt, Hesse                                Buttering the inside of the pan also helps to keep the fudge from sugaring. Pecan pralines 2 cup Light or dark Brown Tugar firmly packed 1 clip granulated White sugar vib Teaspoon sail 1ft cup water 2 table poom butter 2 Teaspoons Vanilla extract to 2 cups coarsely chopped pecans lightly butter 2 Large cookie sheets. Set aside lightly Butler the sides of a heavy 3-quart Saucepan. Combine the sugars Salt and water in the Saucepan. Cook Over medium heat stirring constantly until the sugar is completely dissolved. The mixture should feel smooth not Grainy when you rub the spoon against the sides of the Saucepan let the mixture continue to Cook without stirring it Uin Tii it comes to a boil. Cover the pan and Cook exactly 3 minutes longer. Uncover the pan and continue cooking Over medium heat. Do not stir. Let the mixture boil for about 10 to 12 minutes longer until it reaches a temperature of 2 36 f. On a Candy thermometer or until a Small amount of it dropped into ice water forms a soft Ball when pinched Between your fingers. Remove he pan from the heal and add the butter and Vanilla. Stir until All the Butler is melted. Stir in he pecans then immediately begin beating the mixture with a Large wooden spoon. Beat until the Candy just begins to turn thick and Cloudy looking. Working very quickly drop the mixture by heaping tablespoonfuls onto the buttered cookie sheets. Let the pralines Cool completely before removing them from the cookie sheets. Wrap each one in foil or plastic wrap and keep them stored in an airtight Container. Pralines will slay fresh longer if they ire refrigerated in an airtight Container they can also be Frozen. Makes 24 hard pralines each approximately 2vi inches in diameter. Orange Pecan balls i cup 1 Iteck butter at room temperature one 6-ounce can Frozen Orange juice concentrate thawed a cup Brandy rum or Orange liqueur optional s cups confectioners sugar 1 cup chopped Pecan 4 Cut Vanilla water crumbs made from one 12 Otince to of Vanilla wafers crushed in a Large bowl Cream together Well the softened butter thawed Orange juice concentrate and option liquor. Stir in 4 cups of the confectioners sugar. Mix Well. Add the chopped pecans and Vanilla wafer crumbs mix Well until All the ingredients Are thoroughly combined. Cover and refrigerate for 10 minutes. Form the dough by hand into 1 Inch diameter balls. After making each Ball Roll it in the remaining 1 cup of sifted confectioners sugar to coat in completely. Set the balls in a single layer on a cookie Sheet and refrigerate them until firm. Store them in an airtight Container in the refrigerator until serving time. Just before serving Roll again in sifted confectioners sugar if desired. Orange Pecan balls will keep up to 1 week in the refrigerator or up to 1 month in the Freezer. Makes approximately 100 Orange Pecan balls