Serves: 64
Total Calories: 59

1 1/2 cups half and half
3 tablespoons light corn syrup
3 cups sugar
pinch salt
3 tablespoons butter real
1 1/2 teaspoons vanilla extract
1 cup pecans coarsely chopped

Butter an 8 x 8 x 2-inch baking pan. Butter a large heavy saucepan. Place half-and-half and corn syrup in saucepan. Cook and stir over medium heat until syrup is warm stir in sugar and salt. Continue to stir until dissolved. Cover and cook for 1 minute. Remove lid and cook, without stirring, until temperature on candy thermometer is 240° to 242° F. or soft ball stage Remove from heat immediately and pour onto a marble slab or heatproof counter. Do not scrape saucepan as this could cause fudge to crystallize.

Place butter and vanilla in center of hot mixture and cool for 15 minutes or until edges are cool and center is lukewarm. Use a wide spatula to stir and knead candy for 10 to 15 minutes or until it loses its gloss. Add nuts. Press fudge into pan. Cut into 1-inch squares.

At high altitudes make temperature adjustments (see below).

Nutritional Facts:

Serves: 64
Total Calories: 59
Calories from Fat: 20

More Recipes from the Recipe Treasury Cookbook:
Applesauce Candy
Cold-Water Testing
Opera Fudge
Truffettes Du Dauphine