Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 1/2 c Sugar Beaten
1/2 c Light Corn Syrup 1 1/2 c Pecans -- finely chopped
1/2 c Water 1/2 ts Vanilla Extract
2 Egg Whites -- stiffly

Mix sugar, syrup, and water. Boil until a few drops placed in a cup
of cold water form a soft ball when rolled between thumb and second
finger (235 F on candy thermometer). Then pour half the boiling
mixture over the stiffly beaten egg whites and stir. Return remaining
half of mixture to the heat and boil until a few drops placed in a
cup of cold water for a hard ball (260 F on candy thermomter).
Combine with egg white mixture. Working fast, add nuts and vanilla,
and drop by rounded tsp on a buttered cookie sheet. Let fudge set at
room temperature. Yield: about 1 pound.

Recipe By : Spoonbread Strawberry Wine - ISBN 0-385-47270-6

From: Dan Klepach Date: 04-29-95 (24) Homecook

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