Date / Time




Administrator, Thursday 19 June 2014 - 19:30:15

1 cup sugar1 cup brown sugar, packed
1/2 cup evaporated milk1/4 tsp. salt
1 Tbsp. butter1 cup pecan halves

TIP: When making fudge or pralines a wooden spoon should be used. The yield from the pralines is determined by the size of the spoon used to drop them.

Lightly butter a sheet of aluminum foil.
Combine sugars, evaporated milk and salt in large saucepan. Cook over medium heat, stirring constantly, to 228° on candy thermometer (or until mixture spins a thread about 2 inches long when dropped from a spoon).
Stir in butter and pecans, continue cooking stirring constantly, to 236° (or until small amount of mixture dropped into very cold water forms a soft ball which flattens when removed from water).
Remove from heat; cool 5 minutes. Beat mixture with a Wooden Spoon, until slightly thickened and candy just coats nuts, but does not lose its gloss. Drop candy by large spoonfuls onto buttered foil.
Servings: 24
Yield: 2 dozen
Serving size: 1/24 of a recipe (1 ounces).Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.Nutrition information calculated from recipe ingredients.
Amount Per Serving
Calories From Fat (32%)35.07
% Daily Value
Total Fat 4.15g6%
Saturated Fat 0.83g4%
Cholesterol 2.79mg<1%
Sodium 32.42mg1%
Potassium 47.03mg1%
Total Carbohydrates 18.48g6%
Fiber 0.44g2%
Sugar 17.93g 
Protein 0.79g2%


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