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PUDDING FUDGE

1 small pkg Butterscotch or Chocolate pudding (not instant)
1 cup white sugar
1/2 cup brown sugar
1/2 cup evaporated milk
1 Tbsp butter or margarine
1/2 cup chopped pecans, or other nuts

Dissolve sugar and pudding in milk. Cook, stirring constantly,
over low heat until soft ball forms when dropped in cold water, or
until temperature reaches 234F. Add nuts and butter, and beat
until cool, or until it begins to thicken. Pour into greased pan
or drop by spoonfuls onto waxed paper. It will harden as it cools
to room temperature.

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