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Categories:Viewed: 46 - Published at: 5 years ago
Ingredients
- 3 c. sugar
- 1 c. milk
- 2 Tbsp. light corn syrup
- 1/2 tsp. salt
- 2 sq. unsweetened chocolate or 6 Tbsp. cocoa
- 3 Tbsp. butter
- 1 tsp. vanilla
- 1 c. chopped pecans
Method
- In a large saucepan over medium heat, heat the sugar, milk, corn syrup, salt and chocolate (or cocoa) to boiling, stirring frequently.
- Carefully set candy thermometer in place and cook, without stirring, until temperature reaches 238° or soft ball stage.
- This takes about 10 minutes.
- Remove from heat and immediately add butter and vanilla.
- Do not stir.
- Cool mixture, without stirring, to 110° or until outside of saucepan is lukewarm.
- When mixture is cool, beat with a wooden spoon until mixture becomes thick and begins to lose its gloss.
- Quickly stir in the nuts and pour fudge into a buttered 8 x 8-inch pan.
- (Do not scrape saucepan as mixture on sides may contain sugar crystals.) Cool pan on a wire rack.
- Cut into 1 1/4-inch squares.
