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- A little different than the usual chocolate variety.
Serves/Makes:7 dozen pieces
- 4 cups (950 ml) granulated sugar
- 1 cup (225 ml) evaporated milk
- 1/3 cup (80 ml) light corn syrup
- 6 tbsp (90 ml) butter
- 2 tbsp (30 ml) honey
- 1/2 tsp (2 ml) vanilla extract
- 1 cup (225 ml) chopped pecans
- Butter sides of a large pot.
- Compine sugar, milk, corn syrup, butter and honey and cook over medium-low heat, stirring constantly until sugar dissolves.
- Using a pastry brush dibbed in warm water, wash down any sugar crystals on sides of pot.
- Attach a candy thermometer to pot making sure it does not touch the bottom of pot.
- Increase heat to medium and bring to boil.
- Do not stir while syrup is boiling.
- Cook until syrup reaches the soft ball stage--approximately 235 degrees (125 C.).
- Test about 1/2 tsp (2 ml) of syrup in ice water.
- Syrup should easily form a ball in ice water but flatten when held in your hand.
- Place pot in 2 inches of cold water in sink.
- Add vanilla--do not stir until syrup cools to approximately 110 degrees (45 C.).
- Using medium speed of an electric mixer, beat fudge until it thickens and is no longer glossy.
- pour into a buttered 8" x 11" baking dish.
- Sprinkle pecans evenly on top.
- Cool completely in pan.
- Cut into 1 inch squares.
- Store in an airtight container in refrigerator.
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