Brenda's Caramel Fudge

182

By Dixie Crystals

Prep Time:

20m

Bake/Cook Time:

20m - 30m

Yield:

18 - 24 pieces

Sometimes, you just need a buttery, classic candy. And this boiled fudge fits the bill! Switch up your holiday treat table and make some caramel fudge to go along with the typical chocolate and peanut butter.

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Products Used

Extra Fine Granulated Pure Cane Sugar Bag

Ingredients

1/2 cup Dixie Crystals Extra Fine Granulated Sugar
1/2 cup butter
1 can (12 oz) evaporated milk
4 cups Dixie Crystals Extra Fine Granulated Sugar
1 cup pecans
1 teaspoon vanilla extract
2 tablespoons marshmallow cream

Directions

Lightly butter a large mixing bowl, a 9x9 square baking pan, and a large heavy gauge pot. Set mixing bowl and pan aside.
Put 1/2 cup sugar in buttered pot and melt over medium high heat, stirring constantly until sugar has become a rich, golden liquid. Remove from heat.
Add butter, evaporated milk, and granulated sugar. Cook mixture over medium heat, stirring constantly until it reaches a boil. The caramelized sugar will harden but it will remelt and blend evenly into the mixture as the candy reaches the boiling point.
Once the mixture comes to a boil, insert a candy thermometer and continue boiling and stirring until mixture reaches 245°F (or until mixture forms a hard ball if dropped into cold water).
Pour mixture into buttered mixing bowl and add pecans, vanilla, and marshmallow cream. Stir vigorously until candy becomes shiny and begins to thicken. Quickly pour and spread into buttered baking pan and allow to stand, undisturbed, until firm, about 45 minutes.
Score squares while fudge is still warm. Cut into squares and store in airtight container.

Dixie Crystals Insight

Recipe originally published in the Homemade Good News Magazine, 1993 edition, volume XIII No 6.

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