21 Nov 2010
|Light brown sugar||1 3⁄4 Cup (28 tbs), firmly packed|
|Light brown sugar||1 3⁄4 Cup (28 tbs) (Firmly Packed)|
|Grains of salt||To Taste|
|Corn syrup||1 Tablespoon|
|Evaporated milk||3⁄4 Cup (12 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Nuts||2⁄3 Cup (10.67 tbs), chopped|
|Chopped nuts||2⁄3 Cup (10.67 tbs)|
Combine first 6 ingredients in large saucepan and cook to the soft ball stage (234° F.), stirring constantly.
Cool and beat as for Chocolate Fudge, adding vanilla and nuts just before turning into buttered pan.
Makes 1 1/8 pounds.