Shop
Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
| print recipe | add recipe to album |
|
Ingredients: 3 cups sugar 1 cup light corn syrup 2 cups cream 1/4 cup butter 1/2 cup flour 2 cups pecans, chopped Instructions: Butter a 13 x 9 inch pan; set aside. Blend together thoroughly in a 3 quart saucepan the sugar, corn syrup, and cream. Bring mixture to boil over medium heat, stirring until sugar is dissolved. Put candy thermometer in pan. Cook until mixture reaches 234 degrees (soft ball stage - forms a soft ball in very cold water and flattens when taken from water; remove from heat while testing). Remove from heat. Set aside to cool about five minutes. Blend in butter and beat until mixture begins to thicken, about five minutes. Blend in flour. Beat fudge until it is creamy and thick, about 15 minutes. Stir in chopped pecans. Turn fudge into pan. When firm, cut into squares. Enjoy! Makes about 2 3/4 pounds |
Copyright © 1993 - 2012 Lanier Publishing International