It may sound a little difficult to boil the fudge to a certain temperature but it really isn’t that hard at all. And once you sink your teeth into these, you’ll immediately know it was all worth it!
If pecans are “not your thing” you could definitely use any of your favorite nuts. You can also add a dash of cocoa if you’d like a hint of chocolaty flavor. I’m planning on trying this fudge with almonds, and maybe add some craisins in there, too! However, I do recommend giving this recipe a try as is, first. It is so yummy, you’ll probably do a happy dance!
Ingredients
2 c Domino sugar
1 c Borden buttermilk
1 tsp baking soda
1 Tbsp white karo syrup
pinch of salt
1/2 stick Land O’ Lakes butter
1 1/2 c pecans, in pieces
Instructions:
Combine all ingredients (EXCEPT: butter and pecans) in large 4-5 qt. heavy saucepan stirring constantly/frequently cook to 239 degrees . This should take about 20 – 25 minutes. Use a candy thermometer for accuracy. Wipe down sides of pan during the last 5-10 minutes to prevent sugar crystals from forming.
Remove from heat and add 1/2 stick butter and 1 1/2 cup pecans. Allow to cool slightly.
Beat until it loses its gloss and begins to thicken just a bit.
Pour into buttered pan (9 1/4×6 1/2, 8×8 inch or 9-inch) or drop by spoonfuls onto waxed paper. Makes about 24 1-inch pieces.
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Quick tip: About 10 minutes after pouring the fudge in the pan, when it begins to set, score about 1/4-inch deep to make slicing easier.