Blond Pecan Fudge



about 3 dozen

Recipe from

Oxmoor House


2 cups sugar
1 (5.33-ounce) can evaporated milk
1 egg
1/4 cup butter
1 teaspoon vanilla extract
1 cup chopped pecans


Combine sugar, milk, egg, and butter in a medium-size heavy saucepan. Cook over medium heat, stirring constantly, until sugar dissolves. Cover and continue to cook 2 to 3 minutes to wash down sugar crystals from sides of pan. Uncover and cook, stirring frequently 20 minutes or until mixture reaches soft ball stage (234°).

Remove from heat. Cool to lukewarm (110°). Stir in vanilla and pecans; beat until mixture thickens slightly. Pour into a buttered 8-inch square baking pan. Cool slightly; cut fudge into 1 1/2-inch squares. Store in airtight containers.

Oxmoor House Homestyle Recipes,

Oxmoor House

January 1985
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