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Caramel Fudge





Recipe (click to expand)

6 c Sugar, divided

2 c Light cream

1/4 t Baking soda

1/2 c Butter or margarine

8 1/2 c (2 lbs.) pecans, broken

The flavor of this golden brown fudge comes from the caramelized sugar. 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, por 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 com- bined mixtures to 246 degrees F. 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.

White Choc and Caramel Fudge | Dessert Recipes - Fudge Recipes at ...Caramel Fudge | Serendipity Ice CreamCaramel Fudge | Chocoholics OnlineOoh, Look...: Salted Caramel Fudge - or, Sugar SugarSalted Caramel Fudge - The Butter BoxRecipe: Caramel Fudge | Zee News


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