INGREDIENTS

INSTRUCTIONS

Date:    Wed, 12 Jun 1996 07:01:58 CDT
From:    "KAREN J. SEIDEL" <SEIDEL@CULAW.CREIGHTON.EDU>
I looked in my recipe book collection and I found in a regional cookbook
some possible recipes --White Fudge (just minus the chocolate), and Burnt
Caramel Fudge.  My grandmother made Penuche, but that is made with brown
sugar.  I am sending the Burnt Caramel Fudge recipe because that sounds
right. This recipe is from "Perfectly Delicious": recipes of Susie Pryor.
It was published by her family posthumously. I bought the book in Little
Rock, Arkansas. From reading the book the year circa should be about right.
Put sugar (3 cups) in iron skillet and let it melt until it turns dark. (In
another pot) bring the other ingredients to a boil, and while boiling, mix
all together (add the caramelized sugar). Cook to medium soft ball stage.
Remove from heat and cool (slightly?). Then beat it until it is creamy. Add
2 cups toasted pecans. --Mae Coan
The parenthesis are mine.  I thought people might want help with the dated
"grandma-ese" language of the recipe.  I am assuming everyone knows about
soft-hard ball stages?  Anyone that wants me to flesh out the recipe more,
let me know. I know we have a very wide spectrum of cooks and sometimes I
assume too much or too little.
EAT-L DIGEST 11 JUNE 1996
From the EAT-L recipe list.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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