When the aroma homemade candy fills the kitchen, smiles appear. My great-grandmother lived on acreage and didn’t have an opportunity to frequently run to the local store. She made her desserts with love. As a historical reference, she was in her 80’s during the 1960 era. Della did not have a candy thermometer. Her method for testing her perfect candy temperature was to drop a tiny portion of the hot candy into a glass of water and by-touch she would know the hard ball stage. A loving heritage tip from Della is to never make the candy on a high humidity day…That is why I nicknamed this candy the Sunshine Candy. Kelly McBride Loft

In a heavy pot on the stove heat:
1 cup of sugar
1 cup of evaporated milk
1 tablespoon light colored syrup
Stir the mixture constantly. Cook it until the temperature reaches 225˚F.
Remove it from the heat and continue beating it over an ice bath. (For Valentine’s add 2 to 3 drops of red food coloring and swirl the color.) Add 1 cup of chopped pecans and turn the candy into a buttered dish. Cut it into squares when it is cool.

Homemade sweets are synonymous with sweetheart happiness. So, stir up a loving heritage recipe with your loved ones during Valentine’s week.