Food recipes
Caramel Pecan Fudge
Caramel Pecan Fudge Ingredients: sugars, granulated milk, fluid, 1% fat, without added vitamin a and vitamin d syrups, corn, light butter, without salt honey vanilla extract nuts, pecans Directions: Butter sides of a...
Caramel Pecan Fudge
Ingredients:
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
syrups, corn, light
butter, without salt
honey
vanilla extract
nuts, pecans
Directions:
Butter sides of a large pot.
Compine sugar, milk, corn syrup, butter and honey and cook over medium-low heat, stirring constantly until sugar dissolves.
Using a pastry brush dibbed in warm water, wash down any sugar crystals on sides of pot.
Attach a candy thermometer to pot making sure it does not touch the bottom of pot.
Increase heat to medium and bring to boil.
Do not stir while syrup is boiling.
Cook until syrup reaches the soft ball stage--approximately 235 degrees (125 C.).
Test about 1/2 tsp (2 ml) of syrup in ice water.
Syrup should easily form a ball in ice water but flatten when held in your hand.
Place pot in 2 inches of cold water in sink.
Add vanilla--do not stir until syrup cools to approximately 110 degrees (45 C.).
Using medium speed of an electric mixer, beat fudge until it thickens and is no longer glossy.
pour into a buttered 8" x 11" baking dish.
Sprinkle pecans evenly on top.
Cool completely in pan.
Cut into 1 inch squares.
Store in an airtight container in refrigerator.
Ingredients:
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
syrups, corn, light
butter, without salt
honey
vanilla extract
nuts, pecans
Directions:
Butter sides of a large pot.
Compine sugar, milk, corn syrup, butter and honey and cook over medium-low heat, stirring constantly until sugar dissolves.
Using a pastry brush dibbed in warm water, wash down any sugar crystals on sides of pot.
Attach a candy thermometer to pot making sure it does not touch the bottom of pot.
Increase heat to medium and bring to boil.
Do not stir while syrup is boiling.
Cook until syrup reaches the soft ball stage--approximately 235 degrees (125 C.).
Test about 1/2 tsp (2 ml) of syrup in ice water.
Syrup should easily form a ball in ice water but flatten when held in your hand.
Place pot in 2 inches of cold water in sink.
Add vanilla--do not stir until syrup cools to approximately 110 degrees (45 C.).
Using medium speed of an electric mixer, beat fudge until it thickens and is no longer glossy.
pour into a buttered 8" x 11" baking dish.
Sprinkle pecans evenly on top.
Cool completely in pan.
Cut into 1 inch squares.
Store in an airtight container in refrigerator.