Caramel Pecan Fudge

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   ["Butter sides of a large pot.", "Compine sugar, milk, corn syrup, butter and honey and cook over medium-low heat, stirring constantly until sugar dissolves.", "Using a pastry brush dibbed in warm water, wash down any sugar crystals on sides of pot.", "Attach a candy thermometer to pot making sure it does not touch the bottom of pot.", "Increase heat to medium and bring to boil.", "Do not stir while syrup is boiling.", "Cook until syrup reaches the soft ball stage--approximately 235 degrees (125 C.).", "Test about 1/2 tsp (2 ml) of syrup in ice water.", "Syrup should easily form a ball in ice water but flatten when held in your hand.", "Place pot in 2 inches of cold water in sink.", "Add vanilla--do not stir until syrup cools to approximately 110 degrees (45 C.).", "Using medium speed of an electric mixer, beat fudge until it thickens and is no longer glossy.", "pour into a buttered 8"" x 11"" baking dish.", "Sprinkle pecans evenly on top.", "Cool completely in pan.", "Cut into 1 inch squares.", "Store in an airtight container in refrigerator."]

* Per serving · 4 servings · Values may vary.

No additional tips available.