Cook first 3 ingredients in a large heavy saucepan over low heat, stirring until sugar dissolves. Cover and cook over medium heat 2 to 3 minutes to wash down sugar from sides of pan. Uncover and cook, without stirring, until candy thermometer registers 238° (soft ball stage).
Remove from heat, and add butter, vanilla, and salt (do not stir). Cool to 175°. Stir in pecans, and beat with a wooden spoon until mixture thickens and begins to lose its gloss. Spread into a buttered 8-inch square pan. Cool until firm. Cut into squares.
1. A little more descriptive instructions would've been helpful - I used light brown sugar and strong coffee since nothing was specified, but the flavor turned out way too strong on the coffee side this way.2. After the sugars dissolve on low heat, you're supposed to cover, turn the heat to medium, and wait 2-3 minutes for steam to wash down the undissolved crystals on the sides, but there's not enough time for the mixture to heat-up during that 2-3 minutes for that to happen. I waited an additional 3 minutes, still nothing, so just proceeded at that point without it.3. Are you really not supposed to stir during BOTH the heat-up and cool-down phases? That's unusual to not stir during heating as well. 4. 175 degrees is still way too warm to begin stirring. All other fudge recipes call for waiting until it reaches 110 degrees. I followed these instructions though and after 20 minutes of hand-beating my arms were exhausted and it was still runny and glossy. I suppose it could be transferred to an electric mixer at that point, but this seems like a typo and you should just let it cool longer before stirring.All in all, I love penuche and coffee both so was looking forward to trying this recipe. It needs a little tweaking though to make it work.
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