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BUTTER-PECAN CARAMEL-FUDGE

This is one of the most accident-proof candy ‘‘formulas”’
you will ever find. It is one of the best looking candies you
will ever see. And it is so downright delicious it will be
among your treasured recipes for always.

You do not need a candy thermometer. You do not even
need a glass of cold water. Instead you need a clock or
a timer.

Use a heavy cooking pan of two or three quart size.
Prepare a buttered pan 10 inches square by preference
and you will get 100 inch-square pieces of fudge. Have
ready 100 pieces of pecan — one for each square of fudge.

INGREDIENTS YOU WILL NEED
1 tin of condensed milk (such as Eagle Brand)

2 cups of brown sugar (well packed)
4%4 cup Rogers Golden Syrup (use a rubber spatula to make
measuring easy)

Y. cup butter

1 teaspoon vanilla
100 pecan pieces
Stir the first four ingredients together and place on
medium heat. Stir until boiling then reduce heat to low
and continue stirring for 10 minutes. You will notice the
color change to rich caramel as you stir. From time to
time the candy may stick a little and you will notice
brown bits but do not worry — they enhance the flavor.
Just continue stirring. After 10 minutes of boiling remove
from heat. It will take approximately 10 minutes to beat
the candy to the right thickness. Pour into the buttered
pan and place the pecans firmly on top. Cool and cut
in squares with a sharp knife.
If you prefer to use chopped walnuts, they can be added
to the candy before it is poured into the pan. Or add
¥% to 1 cup ground almonds.

—=rFa

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