Brown sugar and pecans give Virginia fudgeit’s distinctive flavor.
Recipe: Virginia Fudge
1 (12-ounce) can evaporated milk 1/2 cup butter 2 tablespoons light corn syrup2 cups granulated sugar 2 cups brown sugar, packed 1 teaspoon vanilla extract 2 cups chopped pecans
Line a 13 x 9 x 2-inch pan with lightlybuttered waxed paper or aluminum foil. Set aside.
In a large, heavy saucepan combine milk,butter, corn syrup, granulated sugar and brown sugar and cookover medium low heat. Stir until the sugar dissolves, cover witha lid briefly to get any sugar crystals off the sides of thepan. Bring to a boil, stirring constantly, and cook to the softball stage (238°F / 115°C) or until a small amount droppedinto cold water forms a soft ball that flattens when removedfrom the water. Remove from heat.
Let cool to room temperature, withoutstirring.
Add vanilla and beat with a heavy woodenspoon until it starts to thicken; add the pecans and continueto beat until candy loses some of its gloss.
Spread evenly in the prepared pan. Whenfirm, invert pan; peel off waxed paper and cut into small pieces.Store in an airtight container at room temperature.
Makes about 1 1/4 pounds candy.
Variation: Substitute 1 teaspoonmaple extract for the vanilla extract.
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