Pecan Fudge

 

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.