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Jackie's FudgeCakes, Cookies & Candy
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Submitted by Jackie's Fudge from Tina's Recipe Box
on Saturday, December 01, 2007
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| Makes: | 12 - 24 servings |
| Prep Time: | 15 minutes |
| Cook Time: | 15 minutes |
| Ready In: | 30 minutes |
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American culinary folklore has it that fudge was invented in the United States more than 100 years ago. The exact origin is disputed, but most stories claim that the first batch of fudge resulted from a bungled ("fudged") batch of caramels made on February 14, 1886—hence the name "fudge." [1] from Wikipedia.com. This recipe is easy enough where fudge will be fudge and not fudged.
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| Ingredients |
| 3 cups sugar |
2 tbsp or 3 of Hershey's cocoa |
| 1 cup Pet evaporated milk |
1/2 cup Karo |
| 1 cup pecans |
1 tbsp butter |
| 1 tsp vanilla |
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| | | Directions | Butter a plate or pan to be used to pour out the fudge. Combine all ingredients except the pecans and vanilla and pour into the cooking pan. (Hint, if you butter the pan before starting, it helps reduce the carmelization of the sugars on the side of the pan). Cook until the soft ball stage. Remove off heat; let the mixture cool slightly. Add the pecans and vanilla and beat a long time. (That is what the recipe states). This would equate to beating the fudge until it starts to lose the shiny like texture. Pour into buttered plate or pan.
MawMaw's Note - Here is another method of doing this - Cook to the soft-ball stage; Add the pecans and vanilla, remove from heat and beat until creamy. Set in cold water, when the mixture starts to stick to the pot and is thick, pour into the buttered 9X9 pan. Let cool, cut and enjoy.
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