Good, old-fashioned brown sugary fudge.

  • 2 cups light brown sugar
  • 2 tablespoons light Karo® syrup
  • 3/4 cup milk
  • 1/8 teaspoon salt
  • 2 tablespoons butter
  • 1 teaspoon vanilla extract
  • 1/2 cup coarsely chopped pecans
  1. Combine the brown sugar, corn syrup, milk and salt in a heavy saucepan. Cook over medium heat, stirring constantly, until sugar is dissolved. Continue cooking, without stirring, until mixture reaches soft ball stage (240°F on candy thermometer). Remove from heat.
  2. 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).
  3. Beat until candy thickens and begins losing its gloss. Stir in pecans.
  4. Quickly spread in buttered pan and cut into squares.


Ready in: 3 Hrs

Recipe editor Patricia Mitchell