Caramel Fudge Recipe

• 6 c. Sugar, divided
• 2 c. Light cream
• 1/4 tsp Baking soda
• 1/2 c. Butter or possibly margarine
• 8 1/2 c. (2 lbs.) pecans, broken

1. The flavor of this golden fudge comes from the caramelized sugar.
2. Combine 4 c. sugar and cream in a heavy 4-qt saucepan.
3. Set aside.
4. Heat 2 c. sugar in a heavy 10-inch skillet over medium heat.
5. Stir sugar constantly till it begins to heat.
6. Heat sugar-cream mix over medium heat.
7. Continue melting sugar in skillet, stirring and watching closely so it does not scorch.
8. As soon as it is completely melted, por liquid sugar in a thin stream into boiling sugar-cream mix, stirring constantly.
9. Don't let sugar remain over heat after completely melted; this will produced a scorched taste.
10. Cook com- bined mixtures to 246 degrees F. Remove from heat and add in baking soda and butter.
11. Stir in and let candy stand for 30 min.
12. Add in nuts.
13. Stir to mix; pour into buttered 9-inch square pans.
14. Cold slightly and cut into squares.
15. Makes about 78 pcs.

sugar, light cream, baking soda, butter, pecans

Taken from cookeatshare.com/recipes/caramel-fudge-99635 (may not work)