Emprimir
Correo Electrónico
Add a photoRaciónes: 12
Ingredientes
- 6 c. Sugar, divided
- 2 c. Light cream
- 1/4 tsp Baking soda
- 1/2 c. Butter or possibly margarine
- 8 1/2 c. (2 lbs.) pecans, broken
Direcciones
- The flavor of this golden fudge comes from the caramelized sugar.
- Combine 4 c. sugar and cream in a heavy 4-qt saucepan. Set aside. Heat 2 c. sugar in a heavy 10-inch skillet over medium heat. Stir sugar constantly till it begins to heat. Heat sugar-cream mix over medium heat. Continue melting sugar in skillet, stirring and watching closely so it does not scorch. As soon as it is completely melted, por liquid sugar in a thin stream into boiling sugar-cream mix, stirring constantly. Don't let sugar remain over heat after completely melted; this will produced a scorched taste. Cook com- bined mixtures to 246 degrees F. Remove from heat and add in baking soda and butter. Stir in and let candy stand for 30 min.
- Add in nuts. Stir to mix; pour into buttered 9-inch square pans. Cold slightly and cut into squares.
- Makes about 78 pcs.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 189g | |
| Recipe makes 12 servings | |
| Calories 810 | |
| Calories from Fat 377 | 47% |
| Total Fat 44.23g | 55% |
| Saturated Fat 12.14g | 49% |
| Trans Fat 0.0g | |
| Cholesterol 47mg | 16% |
| Sodium 97mg | 4% |
| Potassium 217mg | 6% |
| Total Carbs 107.0g | 29% |
| Dietary Fiber 3.8g | 13% |
| Sugars 101.56g | 68% |
| Protein 4.83g | 8% |
