Butter Pecan Fudge I Recipe

• 1 1/2 c. white sugar
• 1 c. brown sugar
• 1/3 c. half-and-half cream
• 1/3 c. lowfat milk
• 2 Tbsp. margarine
• 1 tsp vanilla extract
• 1/2 c. pecan halves

1. 1- Butter a baking sheet.
2. Butter the sides of a heavy, 2-qt saucepan.
3. 2- In the saucepan, stir together white sugar, brown sugar, cream, lowfat milk and margarine and bring to a boil over medium heat.
4. Heat, without stirring, to between 234 and 240 degrees F (112 to 116 degrees C), or possibly till a small amount of syrup dropped into cool water forms a soft ball which flattens when removed from the water and placed on a flat surface.
5. Remove from heat and cold to lukewarm (110 degrees).
6. 3- Stir in vanilla and beat vigorously till mix loses its gloss.
7. Quickly stir in pecans and spread on prepared sheet.
8. Score into squares while hot; cut when hard.
9. Makes 24 pcs

white sugar, brown sugar, cream, milk, margarine, vanilla, pecan halves

Taken from cookeatshare.com/recipes/butter-pecan-fudge-i-95500 (may not work)