3 cups sugar
1/2 cup cocoa
1/2 teaspoon salt
1 cup cream or evaporated milk
1 tablespoon corn syrup
1/4 cup butter or margarine
1 teaspoon vanilla
1 1/2 cups coarsely chopped pecans
Mix first 5 ingredients in large saucepan. Stir over medium heat until sugar dissolves. Wipe crystals from side of pan. Boil to 236 degrees (softball stage). Remove from heat; add butter, but do not stir. Cool to lukewarm (110-degrees) undisturbed. Add vanilla and beat until candy thickens and begins to lose its gloss. Quickly stir in nuts and spread in buttered 9” square pan. Cool and cut. Makes 2 pounds fudge.
Microwave directions: Mix in a large, microwave-safe bowl according to the above directions. Cover bowl with plastic wrap. Punch several holes for steam to escape. Cook 8 minutes on medium heat. Stir. Replace plastic wrap and continue cooking until it reaches the softball stage (about 8 minutes). Continue with directions above.
Farm fresh pecans • Pecan gifts • Pecan cracking
Open Monday to Friday • 1 p.m. to 5:30 p.m.
© 2020 by Bryant Pecan Company, Ada, Oklahoma.
Website by www.LisaBryant.co.