Brown Sugar Nut Roll Recipe

1. 1

   Butter sides of heavy 3-qt saucepan.

2. 2

   In it, combine sugars, lowfat milk, corn syrup and salt.

3. 3

   Heat over medium heat, stirring constantly till sugars dissolve and mix boils.

4. 4

   Then cook to to soft-ball stage (236 degrees), stirring frequently.

5. 5

   Immediately remove from heat and cold to lukewarm (110 degrees) without stirring.

6. 6

   Beat vigorously till fudge begins to lose its gloss and to hold its shape.

7. 7

   Turn onto buttered cookie sheet.

8. 8

   Knead fudge till hard, keeping hands well buttered.

9. 9

   Shape into two 8-inch rolls, 1-1/2 inches in diameter.

10. 10

    Roll in minced pecans, pressing nuts on to coat.

11. 11

    Wrap in aluminum foil or possibly waxed paper; refrigeratetill ready to serve, then cut in 1-2 inch slices.

12. 12

    (Mix will curdle while cooking, but will become smooth when you beat it.)

* Per serving · 4 servings · Values may vary.

No additional tips available.