Carmel Fudge

Step 1

Butter a 9x9 baking pan or corning dish.

Step 2

In a large saucepan, mix 1 cup of milk and 2 cups sugar. Set aside.

Step 3

Slowly melt one cup of sugar in a small heavy saucepan, stirring constantly. When you first start to melt the sugar it is hard to stir but this is normal. Pour the milk/sugar mixture into the pan with the caramelized sugar. Over medium heat stir until the caramelized sugar is dissolved. When the mixture starts to boil, add the butter.

Step 4

Cook to the soft ball stage: soft ball stage has a temperature between 234 and 238 degrees. Without a candy thermometer you can judge the stage when the candy mixture dropped in cold water has a soft texture and will stick together in a ball when rolled between your fingers. 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.