Remove from the heat and stir in the baking soda, vanilla, and chopped nuts.
Beat the mixture with a wooden spoon until it thickens and begins to lose its glossy appearance.
Pour into a buttered 9×13-inch pan or drop spoonfuls onto waxed paper.
Let cool completely before cutting or serving.
Tips
A candy thermometer is highly recommended for consistent results.
Pecans are the traditional choice, but walnuts also work well.
Store in an airtight container for up to a week.
This candy is known for its distinctive caramelized sugar flavor, which sets it apart from standard fudge.
For Complete Cooking STEPS Please Head On Over To Next Page Or Open button (>)
ADVERTISEMENT
ADVERTISEMENT
