Bunco is at our house tonight so thought I would surprise the ladies and make some fudge and pralines. Linda Cooper gave me this recipe in the 80’s and we have made it ever since for holidays and have given away plates of them. They are easy to make, you don’t need a candy thermometer, just a chair to sit on while you stir it for 20 minutes.
This recipe is scrumptious as a filling on a layered chocolate cake which you then pour chocolate ganache over the top.
2 cups sugar
2 cups chopped pecans
1 cup Pet Evaporated Milk
3 tables white Karo syrup
3 tables butter
1 teas vanilla
In heavy saucepan, bring to a boil the milk, sugar and Karo. When mixture begins to boil, set timer for 20 min ,stirring constantly (even when you are waiting for it to boil) and cook for the 20 min. (on a really low humid day, I only cook mine for 18 min because I don’t want it to get too hard). When mixture has boiled for 18-20 min, take off heat and add the butter and vanilla. Stir and beat until the mixture starts to get thick. At this point, add the pecans and continue stirring until mixture is beginning to firm up. At this point, drop by teaspoons full on a sheet of waxed paper. Allow to cool and take to the TV room and eat as much as you want.
*If you use this as a filling for chocolate layer cake, I would only cook no longer than 18 minutes. As it begins to firm up as you are stirring it after you have taken it off the heat. Pour it on the bottom layer of a chocolate cake. When it has hardened, put the top layer of the cake on top and then pour your favorite recipe of ganache over the top. (You don’t want the filling to be as hard as the candy, so I wouldn’t cook it as long if you are using it as a filling.)