Good, old-fashioned brown sugary fudge.
- 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.
- 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.
Ready in: 3 Hrs