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Caramel Fudge

Source of Recipe


From "Sunday Dinner in the South" by Tammy Algood



List of Ingredients



• 1½ cups white sugar
  
• 1½ cups firmly packed light brown sugar
  
• ½ cup heavy cream
  
• ¼ cup light corn syrup
  
• ¼ cup water
  
• 1 teaspoon pure vanilla extract
  
• 1 cup chopped pecans
  






Instructions



1. In a heavy saucepan over medium heat, combine the white sugar, brown sugar, heavy cream, corn syrup and water. Stir until the sugars dissolve and the mixture begins to boil.
   
   
2. Reduce the heat to medium-low. Cover and cook two minutes. Uncover and attach a candy thermometer to the saucepan, making sure the tip doesn't touch the bottom of the pan. Cook without stirring until the mixture reaches 242 degrees.
   
   
3. Remove from the heat and cool about 1 hour to 110 degrees. Grease an 8- or 9-inch square baking pan. Stir in the vanilla and beat by hand until the candy loses its gloss and becomes creamy, about 4 minutes. Stir in the pecans and transfer to the prepared pan. Cool completely before cutting into squares. Store in an airtight container.
   
   Makes 3 pounds