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Pecan Fudge Clusters




Source of Recipe


Rodney Purser


List of Ingredients




4 cups sugar
2 tablespoons cocoa
1 + 1/2 cups milk
3 tablespoons light corn syrup (he uses Karo)
Dash vanilla extract
1/2 cup (1 stick) margarine (see note)
2 cups pecans, quartered



Recipe



MIX sugar and cocoa in a heavy, 4-quart pot.

ADD milk, corn syrup and margarine.

BRING to a boil on high temperature, stirring constantly. When mixture begins to boil, reduce heat to medium and cook about 7 minutes. Increase heat to medium-high and continue stirring intermittently until temperature on candy thermometer reaches 232.6 degrees.

REMOVE from stove and place pot in sinkful of cold water, stirring candy from bottom and edges until candy begins to thicken.

REMOVE pot from water bath and stir in vanilla and pecans.

STIR until candy cools and thickens a little more. Candy is ready to drop onto waxed paper with a teaspoon when it begins to lose its sheen and does not run when dropped.

NOTES: Turns out best on a cool, clear day. Does not need refrigeration. Purser uses a digital candy/oil thermometer that measures in tenths of degrees. Purser prefers to use margarine, but you can substitute butter.

YIELD: 80-90 Pieces