| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Desserts, Candies | 19 | Servings | |
INGREDIENTS
| 6 | c | Sugar, divided |
| 2 | c | Light cream |
| 1/4 | ts | Baking soda |
| 1/2 | c | Butter or margarine |
| 8 1/2 | c | (2 lbs.) pecans, broken |
INSTRUCTIONS
The flavor of this golden brown fudge comes from the caramelized sugar. Combine 4 cups sugar and cream in a heavy 4-quart saucepan. Set aside. Melt 2 cups sugar in a heavy 10-inch skillet over medium heat. Stir sugar constantly until it begins to melt. Heat sugar-cream mixture over medium heat. Continue melting sugar in skillet, stirring and watching closely so it does not scorch. As soon as it is completely melted, por liquid sugar in a thin stream into boiling sugar-cream mixture, stirring constantly. Do not let sugar remain over heat after completely melted; this will produced a scorched taste. Cook com- bined mixtures to 246 degrees F. Remove from heat and add baking soda and butter. Stir in and let candy stand for 30 minutes. Add nuts. Stir to mix; pour into buttered 9-inch square pans. Cool slightly and cut into squares. Makes about 78 pieces. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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