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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 16 |
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This old recipe is perfect for satisfying anyone with a sweet tooth. Ingredients:
3 cups lightly packed brown sugar |
1 cup white sugar |
1/2 teaspoon salt |
1 cup evaporated milk, not lowfat |
2 tablespoons butter |
1/2 cup chopped pecans |
1 teaspoon vanilla |
Directions:
1. Grease a 9-inch cake pan and set aside.
2. In a saucepan, combine sugars, salt, evap milk (substitute cream if you wish) and butter; cook over medium heat, stirring, until sugars dissolve.
3. Continue cooking, stirring occasionally to prevent sticking, until mixture reaches the soft-ball stage (236F on a candy thermometer).
4. Remove from heat and let cool, without stirring, until the bottom of the pan is lukewarm and you can touch it; the mixture will be about 110F on a candy thermometer.
5. With a wooden spoon and a strong arm, beat until mixture loses its gloss, then quickly stir in the nuts and vanilla.
6. Pour into prepared pan and when completely cool, cut into squares.
7. Make 1-1/2 lbs fudge.
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