| Brown Sugar Fudge |
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1 1/2 cups sugar a cup firmly packed brown sugar 1/3 cup half and half 2 T. butter 1 tsp. vanilla 1/2 cup chopped pecans or walnuts Preparation: Line an 8- or 9-inch square pan with foil; extend foil over sides. Butter foil; set aside. Butter the sides of a heavy-bottomed 2- quart saucepan. Combine sugars, cream and milk. Over medium-high heat, cook and stir to a rolling boil. Clip candy thermometer to side of saucepan, and continue cooking and stirring over medium heat until mixture reaches 236 degrees F. Remove from heat. Add butter and vanilla, but do not stir. Cool, without stirring, to 110 degrees F (about 45 minutes). Remove thermometer, and beat vigorously until mixture just starts to thicken. Add nuts, and continue beating until fudge becomes very stiff and just starts to lose its gloss (about 10 minutes total). Spread into prepared pan. Cool completely, and cut into squares. |
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