Update my dinner status, I'm making this tonight.
2 chefs marked this as Favorite
Servings: 24 Servings
Total Time (median): tell us
Ingredients
Preparation
Date: Wed, 12 Jun 1996 07:01:58 CDT From: "KAREN J. SEIDEL" I looked in my recipe book collection and I found in a regional cookbook some possible recipes --White Fudge (just minus the chocolate), and Burnt Caramel Fudge. My grandmother made Penuche, but that is made with brown sugar. I am sending the Burnt Caramel Fudge recipe because that sounds right. This recipe is from "Perfectly Delicious": recipes of Susie Pryor. It was published by her family posthumously. I bought the book in Little Rock, Arkansas. From reading the book the year circa should be about right. Put sugar (3 cups) in iron skillet and let it melt until it turns dark. (In another pot) bring the other ingredients to a boil, and while boiling, mix all together (add the caramelized sugar). Cook to medium soft ball stage. Remove from heat and cool (slightly?). Then beat it until it is creamy. Add 2 cups toasted pecans. --Mae Coan The parenthesis are mine. I thought people might want help with the dated "grandma-ese" language of the recipe. I am assuming everyone knows about soft-hard ball stages? Anyone that wants me to flesh out the recipe more, let me know. I know we have a very wide spectrum of cooks and sometimes I assume too much or too little. EAT-L DIGEST 11 JUNE 1996 From the EAT-L recipe list. Downloaded from G Internet, G Internet.
