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Caramel Pecan Fudge
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Recipe Information
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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