"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Gramma Lillian's Brown Sugar Fudge Recipe

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This recipe for Gramma Lillian's Brown Sugar Fudge, by , is from The Ridgecrest First Ward's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Traci Jerome
Added: Thursday, January 17, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 Cups Brown Sugar
Pinch of Salt
3/4 Cup Walnuts or Pecans, finely chopped
3/4 Cup Evaporated Milk (or cream)
2 Tbsp. Butter
1 Tsp. Vanilla

Directions:
Directions:
Dissolve sugar and cream in saucepan. Cook to soft ball stage. Remove from stove and add butter, nuts and vanilla. Let stand until cool. Beat until creamy. Press into buttered pan and cut in squares while warm. Note: Cream is harder to use. Evaporated milk is best until you get the feel for the way it cooks with your stove and pans.

 

 

 

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