Description:

A little different than the usual chocolate variety.

Source:

susan

Serves/Makes:7 dozen pieces

Ingredients

• 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

Preparation

• 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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