Ingredients
- 4 cups granulated sugar
- 1 cup evaporated milk
- 1/3 cup light corn syrup
- 6 Tbsp butter or margarine
- 2 Tbsp honey
- 1/2 tsp vanilla extract
- 1 cup chopped pecans
Preparation
Step 1
Butter sides of a large stockpot. Combine first 5 ingredients in pot and cook over medium low heat, stirring constantly until sugar dissolves. Using a pastry brush dipped in hot water, wash down any sugar crystals on sides of pot. Attach candy thermometer to pot, making sure thermometer does not touch bottom of pot. Increase heat to medium and bring to a boil. Do not stir while syrup is boiling. Cook until syrup reaches soft ball stage (approximately 234 to 240 degrees). Test about 1/2 tsp syrup in ice water. Syrup should easily form a ball in ice water but flatten when held in your hand. Place pot in 2 inches of cold water in sink. Add vanilla, do not stir until syrup cools to approximately 110 degrees. Using medium speed of an electric mixer, beat fudge until it is no longer glossy and thickens. Pour into a buttered 8 x 11 inch baking dish. Sprinkle pecans evenly on top. Cool completely in pan. Cut into 1 inch squares. Store in an airtight container in refrigerator.