March 20, 2009
Guess what? Today is the first day of Spring. So I thought I would spring this recipe on you all. <insert rimshot>
The flavor of this fudge comes from caramelized sugar. Is that why it’s called caramel?
1/2 c. butter or margarine
1/4 tsp. baking soda
2 c. light cream
6 c. granulated sugar, divided
8 1/2 c. (2 pounds) pecans, broken
Combine 4 cups sugar and cream in a heavy 4-quart saucepan and set aside.
Put the remaining 2 cups sugar in a heavy 10-inch skillet over medium heat, stirring constantly until it begins to melt. Heat sugar-cream mixture over medium heat. Continue melting sugar in skillet, stirring and watching closely so it does not scorch. As soon as it is completely melted, pour liquid sugar in a thin stream into boiling sugar-cream mixture, stirring constantly. Do not let sugar remain over heat after completely melted; this will produced a scorched taste. Cook combined mixtures to 246 degrees F (Oops, apparently we are supposed to magically know when it reaches 246 degrees. It would have been nice if they included mention that you need a candy thermometer :)). I. Remove from heat and add baking soda and butter. Stir in and let candy stand for 30 minutes. Add nuts. Stir to mix; pour into buttered 9-inch square pans. Cool slightly and cut into squares.
This recipe seems rather complex and convoluted. But I am a caramelphile (This should be a word, don’t you think?), and just couldn’t pass it up. If there are any brave souls that try this recipe feel free to let me know how it turns out for you.