Mexican Fudge (Praline)

Name: Mexican Fudge (Praline)
Ingredients: 3 cups white sugar; 1 cup cream or evaporated milk; 1/8 tsp soda; 1/4 cup butter or margarine; 1/4 tsp vanilla; 1/2 to 1 lb pecans

6 ingredients•12 steps

Bill Nelson Jr.'s step-mother-in-law

1
Put 1 cup sugar into small saucepan and place the remaining sugar with the cream in a large kettle.
2
Begin cooking both at the same time over very low heat. Stir the sugar constantly with a wooden spoon until it is a light brown syrup. This is a slow process.
3
Stir the other mixture occasionally. Do not allow it to boil until sugar is completely dissolved.
4
When syrup is ready, add it to the boiling cream/sugar mix very slowly, stirring vigorously to keep it from curdling.
5
Continue cooking, without stirring, until mixture forms a firm ball in cold water (or reaches 245°F with a candy thermometer).
6
Take it off the heat.
7
Mix in the soda.
8
Add butter/margarine, allowing it to melt into the candy.
9
Let it cool down for 20 or 30 minutes.
10
Add vanilla and beat until mixture is thick and heavy and shines like satin.
11
Stir in the pecans.
12
Pour into buttered pan to solidify, or drop pieces onto buttered foil.