Virginia Fudge
Yield
6 dozenPrep
5 minCook
20 minReady
1 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | ounces |
evaporated milk
|
|
| ½ | cup |
butter
|
|
| 2 | tablespoons |
light corn syrup
|
|
| 2 | cups |
brown sugar
firmly packed |
*
|
| 1 | teaspoon |
vanilla extract
|
|
| 2 | cups |
pecans
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 346.8 | ml/g |
evaporated milk
|
|
| 118 | ml |
butter
|
|
| 3E+1 | ml |
light corn syrup
|
|
| 473 | ml |
brown sugar
firmly packed |
*
|
| 5 | ml |
vanilla extract
|
|
| 473 | ml |
pecans
|
|
Directions
Grease a 9x13 inch baking pan; set aside.
In a heavy 4 quart saucepan, combine milk, butter, corn syrup, granulated sugar and brown sugar.
Place over medium heat and stir occasionally with a wooden spoon until mixture comes to a boil.
Clip on candy thermometer. Cook to 234 degrees F or soft- ball stage.
Pour, without scraping, into baking pan. Cool to lukewarm.
Add vanilla.
Stir with a wooden spoon until mixture thickens. Add nuts and continue stirring until candy loses its gloss.
Scrape out onto plastic wrap.
Pat into a loaf shape (about 9x5 inch). Slice and serve, or wrap in plastic and store in the refrigerator for several weeks.
