I get more phone calls from family for this recipe at Christmas time than any other recipe. Grandma always made this for Christmas, she cut it in little tiny pieces, packed it into tins and passed it out to everyone. I think she could make it in her sleep. She even kept track of who liked pecans in it and who didn't. Everyone one of the cousins knew they had become an adult, when they got their very own little tin of burnt sugar fudge for Christmas. I loved to watch her make this. She used an old pressure cooker, the lid was lost long ago and I don't remember it ever having a handle. She would stand there stiring with an old wooden spoon, that was worn down and burnt black from YEARS of use and hundreds of batches of fudge. It did not surprise me when that old broken down pot was the most asked for thing from her kitchen when we cleaned out her house.
3 cups white sugar
1 lg can evaporated milk(or pet milk, as Grandma called it)
1/2 cup light Karo
small pat of butter
1 t vanilla
optional: 1 cup of chopped pecans
In a small heavy skillet melt 1/4 cup of the sugar. When brown add 1/4 cup water(be careful, this will splatter everywhere) and cook until the consistancy of syrup. At the same time, begin cooking remaining sugar, milk, and Karo in a large heavy sauce pan. When sugar syrup is ready, pour it into the milk and sugar mixture as it cooks. Cook to soft boil stage. Remove from heat, add butter and vanilla, beat until creamy. (Grandma would say "beat it until you think your arm is going to fall off....then beat it 3 more minutes" When thick and creamy add pecans, if you wish, and pour into a 8x8 buttered pan. Let cool completly before cutting. Cut into tiny little squares and pack into little tins with love.
No comments:
Post a Comment