1 1/2 c Sugar
1 c Brown sugar
1/3 c Light cream
1/3 c Milk
2 tb Butter
1 ts Vanilla
1/2 c Chopped tosted pecans
Line a 9x5x3″ loaf pan with foil. Butter the pan and set aside. Butter the
sides of a heavy 2 qt. saucepan. Combine sugar, brown sugar, cream and milk
in pan and cook over medium high heat to boiling.Stir constantly with a
wooden spoon. Cook till sugar dissolves, about 5 minutes. Clip on candy
thermometer. Cook over medium-low heat stirring frequently til thermometer
reaches 236, soft ball stage. Mixture should boil at a steady rate over the
entire surface.Reaching soft ball should take 15-20 minutes. Remove pan
from heat. Add the 2 T butter and the vanilla but DO NOT stir. Cool without
stirring to 110 degrees. This should take about 50 minutes. Remove
thermometer from pan and beat fudge with wooden spoon til just thickening,
add nuts. Continue beating till fudge gets very thick and begins to lose
its gloss, this should take about 10 minutes total. Pour into pan. When
candy is firm use foil liner to lift from the pan and cut into squares.
Store covered. Makes 1 1/4 pounds.
NOTES : If you floow all directions this fudge will set up nicely. When the
instructions say to turn stove burner to a particular heat, be sure to do
as directed. Don’t try to hurry the process.
Yields
1 Servings