Splenda Penuche Fudge

• 3/4 cup Splenda Sugar Blend for Baking
• 1 cup firmly packed brown sugar
• 1/3 cup half-and-half
• 1/3 cup 2% low-fat milk
• 2 tablespoons butter
• 1 teaspoon vanilla extract
• 1/2 cup chopped pecans

1. Grease an 8- x 8-inch pan with vegetable cooking spray.
2. BUTTER sides of a heavy 2-quart saucepan; add SPLENDA(r) Sugar Blend for Baking, brown sugar, half and half, and milk.
3. Cook over medium-high heat until mixture comes to a boil.
4. Reduce heat to medium-low and cook, stirring frequently, until candy thermometer reaches 236 degrees or soft ball stage (about 15 to 20 minutes).
5. Remove from heat.
6. Add butter and vanilla; do not stir.
7. Cool, without stirring, until mixture reaches 110 degrees (about 50 minutes).
8. Add pecans; beat with a wooden spoon or with a mixer fitted with paddle attachment until mixture thickens and just begins to lose its gloss.
9. Quickly pour into prepared pan and spread evenly.
10. Score in squares and cool completely; cut when firm.

splenda sugar, brown sugar, milk, butter, vanilla, pecans

Taken from www.food.com/recipe/splenda-penuche-fudge-201441 (may not work)