- 1 1/2 cups white sugar
- 1 cup brown sugar
- 1/3 cup half-and-half cream
- 1/3 cup milk
- 2 tablespoons margarine
- 1 teaspoon vanilla extract
- 1/2 cup pecan halves
- Butter a baking sheet. Butter the sides of a heavy, 2-quart saucepan.
- In the saucepan, stir together white sugar, brown sugar, cream, milk and margarine and bring to a boil over medium heat. Heat, without stirring, to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Remove from heat and cool to lukewarm (110 degrees).
- Stir in vanilla and beat vigorously until mixture loses its gloss. Quickly stir in pecans and spread on prepared sheet. Score into squares while warm; cut when firm.
03/27/2017
recipepes.com
penuche fudge, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
