Recipe by Elizabeth Stout, Upper Arlington, Ohio
First place, Candies (Other Fudge), 2017
Baking temperature:
Baking time:
Yield: 3 dozen
Ingredients
- 2 c white cane sugar
- 4 c white cane sugar
- 2 c whole milk
- ¼ t baking soda
- ¼ lb. butter
- 1 t vanilla
- 4 c roughly chopped pecans
Instructions
- On low-medium heat, slowly melt 2 c sugar in heavy skillet. Stir with a wooden spoon until it becomes a light brown syrup (about ½ hour)
- At the same time: mix 4 c sugar and the milk in a deep, heavy kettle and put onto a low heat and let simmer
- When the syrup is ready, pour in a very fine stream into the kettle to blend. Cook and stir until soft ball stage: 234 degrees
- Remove from heat and add the baking soda and stir vigorously as it foams
- Add the butter and stir until fully melted
- Set aside for 20 minutes
- Add vanilla and beat until thick and glossy
- Mix in the nuts and then pour into a buttered 8 x 10” casserole pan
- When thoroughly cooled and set, turn the fudge out onto a cutting board and cut into 1 ½” square pieces