Mary & Martha's Kitchen Recipe

Category	Candies
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Virginia Fudge Recipe 12 oz EVAPORATED MILK 1/2 c BUTTER 2 T LIGHT CORN SYRUP 2 c BROWN SUGAR; firmly packed 1 t VANILLA 2 c PECANS Grease a 9 x 13-inch baking pan; set aside. In a heavy 4-quart saucepan, combine milk, butter, corn syrup, granulated sugar and brown sugar. Place over medium heat and stir occasionally with a wooden spoon until mixture comes to a boil. Clip on candy thermometer. Cook to 234 F (115 C) or soft- ball stage. Pour, without scraping, into baking pan. Cool to lukewarm. Add vanilla. Stir with a wooden spoon until mixture thickens. Add nuts and continue stirring until candy loses its gloss. Scrape out onto plastic wrap. Pat into a loaf shape (about 9" x 5"). Slice and serve, or wrap in plastic and store in the refrigerator for several weeks. VARIATION: Use 1 teaspoon maple extract instead of vanilla. Shared by ELLIE COLLIN, Prodigy ID# CMKD93F.

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<h1>Virginia Fudge</h1> <h2>Recipe</h2><p> <P>12 oz EVAPORATED MILK <P>1/2 c BUTTER <P>2 T LIGHT CORN SYRUP <P>2 c BROWN SUGAR; firmly packed <P>1 t VANILLA <P>2 c PECANS <P>Grease a 9 x 13-inch baking pan; set aside. In a heavy 4-quart saucepan, combine milk, butter, corn syrup, granulated sugar and brown sugar. Place over medium heat and stir occasionally with a wooden spoon until mixture comes to a boil. Clip on candy thermometer. Cook to 234 F (115 C) or soft- ball stage. Pour, without scraping, into baking pan. Cool to lukewarm. Add vanilla. Stir with a wooden spoon until mixture thickens. Add nuts and continue stirring until candy loses its gloss. Scrape out onto plastic wrap. Pat into a loaf shape (about 9" x 5"). Slice and serve, or wrap in plastic and store in the refrigerator for several weeks. VARIATION: Use 1 teaspoon maple extract instead of vanilla. Shared by ELLIE COLLIN, Prodigy ID# CMKD93F. <div><a href='http://www.maryandmarthaskitchen.com/Virginia_Fudge/28353/' title='Virginia Fudge Recipe'>Virginia Fudge Recipe</a></div>

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