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Mexican Fudge Recipe

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This recipe for Mexican Fudge, by , is from The Getzen Family Recipes and Remembrances, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pat (Mealing) Setzer
Added: Saturday, January 29, 2005

Category:
Category:

Ingredients:  
Ingredients:  
3 cups sugar (divided)
1 cup cream - 20% butterfat (I use Carnations
evaporated milk unless I have leftover cream)
cup butter
4 cups pecan halves

Directions:
Directions:
Caramelize 1 cup of sugar in a large, heavy pot. (Watch the sugar, stirring slowly and constantly, as it melts and turns a golden brown. I use an old pressure cooker bottom and a wooden spoon for all candy making.) Combine the remaining 2 cups of sugar and cream or evaporated milk in a 4 cup Pyrex measurer and microwave for 5 minutes while sugar is caramelizing. Add the hot milk and sugar from the microwave to the melted sugar. It will steam and boil up a lot, so be careful that the steam does not burn your hands. Use a big pot! Cook over medium heat until a little of the candy, dropped in cold water forms a soft ball (234) or better yet use a good candy thermometer, stirring occasionally. Remove from heat. Add butter. Beat by hand with a wooden spoon until candy holds together and loses its gloss. (Sometimes the candy separates while cooking. Don't worry. It will go back together when beaten with a whisk or portable mixer.) Add pecan as mixture begins to thicken. Drop quickly using 2 teaspoons (one to dip and one to push off) onto buttered waxed paper or aluminum foil. If the weather is damp, it may take several hours for the candy to become "fudgy". Occasionally the candy will stay more like caramel. Never fear! Just melt some milk or semi-sweet chocolate and cover the tops of the candy and you will have wonderful "Turtles".

Number Of Servings:
Number Of Servings:
2 to 3 dozen pieces
Personal Notes:
Personal Notes:
This makes a nice holiday gift. These are similar to "Pralines," but not as flat and full of nuts.

 

 

 

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