Praline Fudge

Method

1. I

   Mix the milk and sugar (equal parts of cream and sugar if you are adding to recipe).

2. II

   Boil until thermometer reaches 210F and add butter and vanilla.

3. III

   When temperature reaches soft ball stage add 1-1/2 cups pecans.

4. IV

   When temperature reaches 2 degrees higher than soft ball stage, turn heat off and whip until it feels heavy.

5. V

   Spoon on buttered platter by spoonfuls.

6. VI

   Allow to cool.

7. VII

   NOTE: If doubling recipe, cook 2 degrees higher.

8. VIII

   Soft ball stage is 235 degrees F.