Caramel-Pecan Fudge
Source of Recipe
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List of Ingredients
1 cup granulated sugar
1 cup packed brown sugar
2/3 cup half-and-half or light cream
2 tablespoons butter (no substitutes)
1 teaspoon vanilla
1/2 cup chopped pecans
Recipe
Line an 8 x 4 x 2-inch loaf pan with foil, extending foil over edges of
pan. Butter the foil; set pan asideButter side of a heavy 2-quart
saucepan. Combine granulated sugar, brown sugar, and half-and-half or
light cream in saucepan. Cook and stir over medium heat until mixture
boils. Clip a candy thermometer to side of pan. Reduce heat to
medium-low; continue boiling at a moderate, steady rate, stirring
frequently, until thermometer registers 236 degrees F, soft-ball stage
(about 15 mins). Adjust the heat as necessary to maintain a steady
boil.
Remove saucepan from heat. Add butter and vanilla, but do not stir.
Cool
mixture, without stirring, to 110 degrees F (about 40 mins).Remove
thermometer from saucepan. Beat mixture vigorously with a clean wooden
spoon until fudge just begins to thicken. Add nuts. Continue beating
until fudge becomes thick and just starts to lose its gloss (about 10
mins total) Spread fudge immediately into the prepared pan. Score into
squares while warm. When fudge is firm, use foil to lift it out of pan.
Cut fudge into squares. Store in a tightly covered container. Makes
about 1-1/4 pounds (32 servings).Nutritional facts per serving cals:
75,total fat: 3 g,sat fat: 1 g, chol: 4 mg, sod: 13 mg, carb: 13
g,fiber: 0 g, protein: 0 g
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