Good, old-fashioned brown sugary fudge.
Add butter and vanilla to the mixture and allow to cool at room temperature, without stirring, until temperature on candy thermometer drops to 110°F (barely warm to the touch).
Beat until candy thickens and begins losing its gloss. Stir in pecans.
Quickly spread in buttered pan and cut into squares.
Recipe editor Patricia Mitchell
Online Since 1997
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