Old-Fashioned Fudge with Pecans

By Carroll Pellegrinelli

Old-Fashioned Fudge

Photo by Carroll Pellegrinelli

Get out your candy thermometer. It's time to make some fudge. Thick, teeth-hugging fudge, mouth-watering fudge. It's homemade, by you!

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 16 plus pieces

Ingredients:

• 3 cups sugar
• 2/3 cup cocoa powder
• 1/4 teaspoon salt
• 1-1/2 cups milk
• 1/4 cup butter
• 1 teaspoon vanilla
• Optional:
• 1 cup chopped plus 16* whole halves, lightly toasted pecans

Preparation:

Completely line an 8-inch square pan with foil. Butter foil.

In a heavy pan on the stove, stir together sugar, cocoa powder and salt. Stir in milk. Bring to a boil over medium heat, stirring constantly. Reduce heat and allow to simmer. Do not stir again.

Place candy thermometer in pan (don't allow the bottom of the thermometer to touch bottom of pot)  and cook until temperature reaches 234 degrees (soft ball stage – drip some fudge into a glass of cold water. It should form a soft ball, which can be flattened when pressed between the fingers).

Remove pan from heat. Beat in vanilla and butter. Beat until fudge almost loses its sheen. Don’t over beat or fudge will become sugary. Stir in nuts.

Pour into prepared pan. Top with pecan halves so each piece will have one on top. If planning for more pieces, toast more pecan halves.