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Add a photoServings: 12
Ingredients
- 2 c. sugar
- 1 c. brown sugar, lightly packed
- 1 T light corn syrup
- 2 c. half & half
- 6 T butter
- 3 ounce white confectionery coating, minced
- 1 c. minced pecans, crisped
Directions
- CRISP NUTS: Preheat oven to 300 degrees, place nuts on ungreased cookie sheet and set in oven. Turn off oven at this time. Let set in oven for 15 min to crisp.Line an 8-inch pan with foil, lightly butter foil. Set aside. Put together sugars, syrup and half & half in a heavy 4-quart saucepan. Place over medium heat, stir constantly with a wooden spoon till sugar is dissolved. Clip on a candy thermometer, continue cooking, stirring often.
- When mix comes to 237 degrees, remove from heat. Take off thermometer (total cooking time about 30 min). Let stand about 10 to 15 min.
- While mix is standing, cut butter into thin slices, lay on surface of fudge to heat. Don't STIR. When melted, add in minced coating and stir thoroughly till coating is melted, butter is well mixed, and mix thickens. Stir in nuts. Put mix in foil-lined pan. Cool in refrigerator till set, about 30 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 106g | |
| Recipe makes 12 servings | |
| Calories 342 | |
| Calories from Fat 115 | 34% |
| Total Fat 13.15g | 16% |
| Saturated Fat 6.07g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 20mg | 7% |
| Sodium 42mg | 2% |
| Potassium 126mg | 4% |
| Total Carbs 57.57g | 15% |
| Dietary Fiber 1.0g | 3% |
| Sugars 53.91g | 36% |
| Protein 2.06g | 3% |
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