RUSSIAN FUDGE

  • 14 ounce can Condensed Milk
  • 1 cups Sugar
  • 1/3 teaspoons Salt
  • 1 tablespoons Butter
  • 2 1/2 cups Pecans

    • Mix condensed milk and sugar in skillet, allow to melt over medium heat, then turn heat higher so that a brown crust forms on the bottom of pot. Scrape (do not stir) constantly. After cooking about 10 min. when mixture becomes a light caramel color, andreaches soft ball stage on candy thermometer. remove from fire and mash all brown lumps with the back of the spoon. This mashing will give the fudge a caramel taste and color, add salt and butterand pecans, stirring 2 or 3 min. Drop by spoon fulls on waxed paper.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Patricia Dubois of Albany, LA. 

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