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Add a photoServings: 12
Ingredients
- 3 c. Sugar
- 1 1/2 c. "sweet" lowfat milk (I assume regular lowfat milk or possibly evaporated)
- 1/2 c. Sugar
- 1 stk "real" butter
- 1/4 tsp Salt
- 2 c. Toasted pecans
Directions
- I looked in my recipe book collection and I found in a regional cookbook some possible recipes -White Fudge (just minus the chocolate), and Burnt Caramel Fudge. My grandmother made Penuche, but which is made with brown sugar. I am sending the Burnt Caramel Fudge recipe because which sounds right.
- It was published by her family posthumously. I bought the book in Little Rock, Arkansas.
- Put sugar (3 c.) in iron skillet and let it heat till it turns dark. (In another pot) bring the other ingredients to a boil, and while boiling, mix all together (add in the caramelized sugar). Cook to medium soft ball stage.
- Remove from heat and cold (slightly). Then beat it till it is creamy. Add in 2 c. toasted pecans. -Mae Coan
- The parenthesis are mine. I thought people might want help with the dated
- "grandma-ese" language of the recipe. I am assuming everyone knows about soft-hard ball stages Anyone which wants me to flesh out the recipe more, let me know. I know we have a very wide spectrum of cooks and sometimes I assume too much or possibly too little.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 68g | |
| Recipe makes 12 servings | |
| Calories 292 | |
| Calories from Fat 58 | 20% |
| Total Fat 6.93g | 9% |
| Saturated Fat 0.6g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 48mg | 2% |
| Potassium 41mg | 1% |
| Total Carbs 59.66g | 16% |
| Dietary Fiber 0.9g | 3% |
| Sugars 58.66g | 39% |
| Protein 0.88g | 1% |
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