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NO-BEAT PENUCHE FUDGE
NO-BEAT PENUCHE FUDGE
Ingredients| 2 c. sugar 1 c. brown sugar, lightly packed 1 tbsp. light corn syrup 2 c. half & half 6 tbsp. butter 3 oz. white confectionery coating, chopped 1 c. chopped pecans, crisped* |
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*CRISP NUTS: Preheat oven to 300 degrees, place nuts on ungreased cookie sheet and set in oven. Turn off oven at this time. Let set in oven for 15 minutes to crisp. Line an 8-inch pan with foil, lightly butter foil. Set aside. Combine sugars, syrup and half & half in a heavy 4-quart saucepan. Place over medium heat, stir constantly with a wooden spoon until sugar is dissolved. Clip on a candy thermometer, continue cooking, stirring often. When mixture comes to 237 degrees, remove from heat. Take off thermometer (total cooking time about 30 minutes). Let stand about 10 to 15 minutes. While mixture is standing, cut butter into thin slices, lay on surface of fudge to melt. DO NOT STIR. When melted, add chopped coating and stir thoroughly until coating is melted, butter is well mixed, and mixture thickens. Stir in nuts. Put mixture in foil-lined pan. Cool in refrigerator until set, about 30 minutes.
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