Print
Email
Add a photoServings: 1
Ingredients
- 1 1/2 c. Sugar
- 1 c. Brown sugar
- 1/3 c. Light cream
- 1/3 c. Lowfat milk
- 2 Tbsp. Butter
- 1 tsp Vanilla
- 1/2 c. Minced tosted pecans
Directions
- Line a 9x5x3" loaf pan with foil. Butter the pan and set aside. Butter the sides of a heavy 2 quart. saucepan. Combine sugar, brown sugar, cream and lowfat milk in pan and cook over medium high heat to boiling.Stir constantly with a wooden spoon. Cook until sugar dissolves, about 5 min. Clip on candy thermometer. Cook over medium-low heat stirring frequently til thermometer reaches 236, soft ball stage. Mix should boil at a steady rate over the entire surface.Reaching soft ball should take 15-20 min. Remove pan from heat. Add in the 2 Tablespoons butter and the vanilla but Don't stir. Cold without stirring to 110 degrees. This should take about 50 min. Remove thermometer from pan and beat fudge with wooden spoon til just thickening, add in nuts. Continue beating until fudge gets very thick and begins to lose its gloss, this should take about 10 min total. Pour into pan. When candy is hard 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. Do not try to hurry the process.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
