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Pecan Penuche (brown sugar fudge)

2 cup (1/2 L) firmal packed dark-brown sugar
3/4 cup (1 3/4 dL) milk
1/8 tsp salt
2 1/2 tbsp butter, cut in small pieces
1 tsp vanilla
3/4 cup (1 3/4 dL) chop pecans

Oil jelly roll or 8x8 inch pan (I always used square pan). Put
sugar, milk, and salt in 3 qt heavy pan, stir to blend. Put over
low heat and bring to boil, stirring slowly. Cover and let boil
2-3min. Uncover and wash down sides with pastry brush dipped in
cold water. Continue to boil until syrup reaches firm-ball stage
(244F) stirring only if mixture appears to be burning. Remove from
heat, drop in butter without stirring. Set pan on cooling surface
or rack and let cool slightly. Beat until mixture starts to thicken,
add vanilla and pecans, and beat without stopping until mixture
loses gloss. Pour into oiled pan and mark into squares. When firm
cut into pieces and store airtight.

NOTE: hard-ball stage - drop small amount in cup of cold water.
Forms firm ball which holds shape. Always test at least twice -
you want to make absolutely sure that it is at the hard-ball stage


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