Caramel Fudge
The flavor of this golden brown fudge comes from the caramelized sugar.
Yield
78 servingsPrep
5 minCook
25 minReady
90 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | cups |
sugar
divided |
|
| 2 | cups |
light cream (half&half)
|
|
| ¼ | teaspoon |
baking soda
|
|
| ½ | cup |
butter
or margarine |
|
| 8 ½ | cups |
pecans
broken |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | l |
sugar
divided |
|
| 473 | ml |
light cream (half&half)
|
|
| 1.3 | ml |
baking soda
|
|
| 118 | ml |
butter
or margarine |
|
| 2 | l |
pecans
broken |
|
Directions
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, pour 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 combined mixtures to 246F. 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.
