Louisiana Kitchen & Culture
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Home > Caramel Fudge

Caramel Fudge

Dessert

Serves a crowd

Recipe courtesy of Susan Ford

Ingredients: 
  • 2 cups sugar
  • 1 cup brown sugar
  • 3 tablespoons white corn syrup
  • 1/8 teaspoon salt
  • 1 cup milk
  • 1 tablespoon butter
  • 1/2 teaspoon vanilla
  • 1 cup chopped pecans

Carmel Fudge With Pecans

Carmel Fudge With Pecans

 

Method: 

Stir the sugars, syrup, milk, and salt together in a heavy cast iron skillet. Cook over medium heat, stirring constantly to prevent sticking, until the candy forms a soft ball when dropped into a glass of cool water. Cool for ten minutes, add the butter and vanilla and begin beating. As the candy thickens, add the nuts. Pour into a buttered pan and cool thoroughly. Cut into squares to serve.

Note: Coconut is a good addition, add a handful when you add the pecans (or other nuts).


Source URL (modified on Dec 4, 2011):https://louisiana.kitchenandculture.com/recipes/caramel-fudge