Burnt Sugar Fudge

By Hklbrries

"Are you expecting guests this Christmas? Do you have a sweet tooth that loves to make merry during the holidays? If either of these criteria describes you and your planned yuletide revelry, the Dorothy Dean Homemakers Service has the perfect prescription: take these recipes for delicious holiday treats, prepare with care and bon appetit!

The Spokesman-Review invited you to tease your holiday palate with this classic confection. Reprinted here is material from a Dorothy Dean Homemakers Service leaflet from 1978. The Dorothy Dean Homemakers Service was a staple for Spokesman-Review readers from 1935 to 1983, providing kitchen-tested recipes that never go out of style, as well as helpful hints to make any gathering, special occasion or household chore go off without a hitch. The Spokesman-Review wishes you a delicious holiday season!"

Ingredients

• 3 cups sugar, divided
• 1 cup half 'n' half
• 1/8 tsp baking soda
• 1/4 cup butter
• 1/2 tsp vanilla
• 1 cup broken pecans

Details

Servings 36

Preparation

Step 1

Measure 2 cups sugar and half 'n' half into heavy saucepan. Measure remaining 1 cup sugar into heavy skillet; stir over low heat until melted and caramel colored. Slowly pour half 'n' half mixture (from saucepan) over sugar (in skillet). Cook over medium heat, stirring, until candy reaches the firm ball stage, 246 F. Remove from heat; vigorously stir in baking soda. Add butter; cool 10 minutes. Add vanilla. Stir-beat with wooden spoon until candy becomes creamy, about 7 minutes. Quickly stir in nuts. Spread in buttered 8-inch square pan. Cut in squares when firm.