Burnt Caramel Fudge

Title:
Burnt Caramel Fudge

Yield:
24 Servings

Categories:
Candy




Ingredients:





     3 c  Sugar


 1 1/2 c  "sweet" milk (I assume


          -regular milk or evaporated)


   1/2 c  Sugar


     1    Stick "real" butter


   1/4 ts Salt


     2 c  Toasted pecans






 Date:    Wed, 12 Jun 1996 07:01:58 CDT


 


 From:    "KAREN J. SEIDEL" 


 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 that is made with brown


 sugar.  I am sending the Burnt Caramel Fudge recipe because that sounds


 right. This recipe is from "Perfectly Delicious": recipes of Susie Pryor.


 It was published by her family posthumously. I bought the book in Little


 Rock, Arkansas. From reading the book the year circa should be about right.


 


 Put sugar (3 cups) in iron skillet and let it melt until it turns dark. (In


 another pot) bring the other ingredients to a boil, and while boiling, mix


 all together (add the caramelized sugar). Cook to medium soft ball stage.


 Remove from heat and cool (slightly?). Then beat it until it is creamy. Add


 2 cups 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 that 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 too little.


 


 EAT-L DIGEST 11 JUNE 1996


 


 From the EAT-L recipe list.  Downloaded from Glen's MM Recipe Archive,


 http://www.erols.com/hosey.