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Ingredients
- 2 c. Sugar
- 1 c. Brown sugar
- 1 c. Evaporated lowfat milk
- 1/4 c. Corn syrup
- 1 dsh Salt
- 1 c. Minced pecans
Directions
- Butter sides of heavy 3-qt saucepan. In it, combine sugars, lowfat milk, corn syrup and salt. Heat over medium heat, stirring constantly till sugars dissolve and mix boils. Then cook to to soft-ball stage (236 degrees), stirring frequently. Immediately remove from heat and cold to lukewarm (110 degrees) without stirring. Beat vigorously till fudge begins to lose its gloss and to hold its shape. Turn onto buttered cookie sheet. Knead fudge till hard, keeping hands well buttered. Shape into two 8-inch rolls, 1-1/2 inches in diameter. Roll in minced pecans, pressing nuts on to coat. Wrap in aluminum foil or possibly waxed paper; refrigeratetill ready to serve, then cut in 1-2 inch slices. (Mix will curdle while cooking, but will become smooth when you beat it.)
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