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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Grease a 9-inch cake pan and set aside. | 2. In a saucepan, combine sugars, salt, evap milk (substitute cream if you wish) and butter; cook over medium heat, stirring, until sugars dissolve. | 3. Continue cooking, stirring occasionally to prevent sticking, until mixture reaches the soft-ball stage (236F on a candy thermometer). | 4. Remove from heat and let cool, without stirring, until the bottom of the pan is lukewarm and you can touch it; the mixture will be about 110F on a candy thermometer. | 5. With a wooden spoon and a strong arm, beat until mixture loses its gloss, then quickly stir in the nuts and vanilla. | 6. Pour into prepared pan and when completely cool, cut into squares. | 7. Make 1-1/2 lbs fudge. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
brown sugar	3	cups		2508.0	647.394	0.792	0.0
white sugar	1	cup		774.0	199.96	0.0	0.0
salt	1/2	teaspoon		-	-	-	-
milk	1	cup	evaporated	552.0	13.296	5.496	57.216
butter	2	tablespoons		171.0	7.857	5.343	14.4
pecan	1/2	cup	chopped	143.1733	26.831999999999997	2.9467	3.016
vanilla	1	teaspoon		12.095999999999998	0.5313	0.0025	0.0025

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.