Brown Sugar Fudge

This year I wanted to be all about fudge. Yes despite the numerous cookies, I've been baking! I found this recipe in The Cook's Illustrated Magazine. What drew me to it was that the taste is reminiscent to pralines. I love pralines. Growing up my dad worked in Texas for a few years. Whenever he would come home to visit I would always ask for Armadillo Droppings from the airport. Armadillo Droppers were basically pralines.  Chewy and caramely with the saltiness from the nuts. Heaven. This fudge is very good but I would consider it to be more of a candy than "fudge".  No matter what you call it, it's still good!

**The tough part of making this is to keep a watchful eye on the candy thermometer. If you don't have one, I suggest you buy one. I got mine at Pathmark for $4.99. It's a small price to pay for making sure your candy comes out the right texture.


MERRY CHRISTMAS!!! EDESIA EATS WILL BE ON VACATION TILL THE NEW YEAR!

***I'm not sure why the spacing is all messed up :( It does not show that way on my end and is due to a glitch in the Blogger program. Sorry about that!


Ingredients: Serves 80/Pieces 
3 cups light brown sugar
1 cup heavy cream
2 tablespoons unsalted butter
1 teaspoon vanilla extract
1/4 teaspoon salt
1 1/2 cup chopped pecans


Method:

Cover a 9*9 pan with foil and spray with cooking spray.Combine all ingredients and bring to a boil over medium heat. Reduce to medium low and cook until the temperature reaches 234 degrees.Remove from heat and allow to cool to warm (120 degrees) about 35 minutesStir vigorously until mixture is no longer shinny.Poor into pan and allow one hour to cool. 
Cost: $4.25 total, .5 per serving
Time: 30 minutes active, 2 hours inactive


Nutrition Facts: Amount Per Serving

Sodium 4.0 mg

Potassium 39.1 mg

Total Carbohydrate 11.4 g

Dietary Fiber 0.2 g

Protein 0.2