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1 Cup pecans
1/4 Cup butter
1 Cup brown sugar
1/4 tsp. salt
1 Cup sugar
3/4 Cup dairy sour cream
1 tsp. vanilla
Chop 1/2 cup pecans to medium size pieces then chop remaining walnuts
into fine pieces for coating fudge balls.
Melt butter in a heavy 2 quart saucepan and add sugars, salt and sour
cream. Cook over low heat, stirring until sugar dissolves. Cover and
boil slowly 5 minutes. Uncover and cook rapidly without stirring to
236 degrees. Remove from heat and cool to lukewarm.
Add vanilla and beat until mixture is creamy and begins to hold its
shape. Stir in pecan pieces. Drop by rounded teaspoonfuls onto waxed
paper. Quickly shape into balls and roll in finely chopped pecans.
Let stand until firm.
1/4 Cup butter
1 Cup brown sugar
1/4 tsp. salt
1 Cup sugar
3/4 Cup dairy sour cream
1 tsp. vanilla
Chop 1/2 cup pecans to medium size pieces then chop remaining walnuts
into fine pieces for coating fudge balls.
Melt butter in a heavy 2 quart saucepan and add sugars, salt and sour
cream. Cook over low heat, stirring until sugar dissolves. Cover and
boil slowly 5 minutes. Uncover and cook rapidly without stirring to
236 degrees. Remove from heat and cool to lukewarm.
Add vanilla and beat until mixture is creamy and begins to hold its
shape. Stir in pecan pieces. Drop by rounded teaspoonfuls onto waxed
paper. Quickly shape into balls and roll in finely chopped pecans.
Let stand until firm.
