CARMEL PECAN FUDGE RECIPES

Steps:

• Line an 8x4x2-inch loaf pan with foil, extending foil over edges of pan. Butter the foil; set pan aside.
• Butter side of a heavy 2-quart saucepan. Combine granulated sugar, brown sugar, and half-and-half or light cream in saucepan. Cook and stir over medium heat until mixture boils. Clip a candy thermometer to side of pan. Reduce heat to medium-low; continue boiling at a moderate, steady rate, stirring frequently, until thermometer registers 236 degrees F, soft-ball stage (about 15 minutes). Adjust the heat as necessary to maintain a steady boil.
• Remove saucepan from heat. Add butter and vanilla, but do not stir. Cool mixture, without stirring, to 110 degrees F (about 40 minutes).
• Remove thermometer from saucepan. Beat mixture vigorously with a clean wooden spoon until fudge just begins to thicken. Add nuts. Continue beating until fudge becomes thick and just starts to lose its gloss (about 10 minutes total).
• Spread fudge immediately into the prepared pan. Score into squares while warm. When fudge is firm, use foil to lift it out of pan. Cut fudge into squares. Store in a tightly covered container. Makes about 1-1/4 pounds (32 servings).

Steps:

• Place chocolate in large microwavable bowl.
• Add sweetened condensed milk; mix well.
• Microwave on HIGH 2 to 3 minutes or until chocolate is almost melted, stirring after every minute.
• Stir until chocolate is completely melted.
• Stir in vanilla and 3/4 cup of the pecans.
• Pour into foil-lined 9-inch square baking pan.
• Microwave caramels and 1 teaspoon water in small microwavable bowl on HIGH 1 minute; stir until caramels are melted and smooth.
• Drizzle over top.
• Swirl with small knife for marble effect.
• Sprinkle with remaining 1/4 cup chopped pecans, pressing gently into fudge.
• Refrigerate 2 hours or until fudge is set.
• Use foil to lift out of pan onto cutting board.
• Cut into 36 pieces.
• Store in tightly covered container at cool room temperature.