"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Butter Pecan fudge Recipe

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This recipe for Butter Pecan fudge, by , is from Yesterday and Today; Our Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Thursday, August 6, 2009


1 1/2 cups white sugar
1 cup brown sugar
1/3 cup half-and-half cream
1/3 cup milk
2 tablespoons margarine
1 teaspoon vanilla extract
1/2 cup pecan halves

1- Butter a baking sheet. Butter the sides of a heavy, 2-quart saucepan.
2- In the saucepan, stir together white sugar, brown sugar, cream, milk and
margarine and bring to a boil over medium heat. Heat, without stirring, to
between 234 and 240 degrees F (112 to 116 degrees C), or until a small
amount of syrup dropped into cold water forms a soft ball that flattens when
removed from the water and placed on a flat surface. Remove from heat and
cool to lukewarm (110 degrees).
3- Stir in vanilla and beat vigorously until mixture loses its gloss.
Quickly stir in pecans and spread on prepared sheet. Score into squares
while warm; cut when firm. Makes 24 pieces




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