Burnt Caramel Fudge

• 2 c. sugar
• 2 kitchen spoons Karo (equals scant 1/4 c.)
• 3/4 c. coffee cream
• pinch of salt
• 1/2 c. sugar
• 1/2 stick butter
• 1 tsp. vanilla
• 2 c. toasted pecans or walnuts

1. Put the first 4 ingredients in a large pan to boil.
2. At the same time, put 1/2 cup sugar in a heavy skillet to caramelize. Continue shaking skillet or stir with a spoon at low temperature to mix sugar and keep from burning.
3. When mixture boils up to a golden brown (be sure and not let it boil up too long and lose its color), pour into first mixture that is boiling.
4. This will boil up for a minute, so it is necessary to use the large pan.
5. Cook until it makes a soft ball in cold water or 240u0b0.
6. Remove from fire.
7. Add 1/2 stick butter and the vanilla; let set for just a minute, then beat until it holds its shape when dropped from a spoon.
8. Add the toasted pecans or walnuts.
9. Drop onto wax paper. Store in tins.

sugar, kitchen spoons, coffee cream, salt, sugar, butter, vanilla, pecans

Taken from www.cookbooks.com/Recipe-Details.aspx?id=739956 (may not work)