Aunt Genevas Pralines Food
AUNT GENEVA'S FUDGE
My aunt's fudge recipe is my very favorite. It's got a richer cocoa flavor than most fudge, and it doesn't require a candy thermometer.
Provided by JeriBinNC
Categories Candy
Time 15m
Yield 15 serving(s)
Number Of Ingredients 5
Steps:
- Mix sugar, cocoa, milk, and butter in heavy saucepan.
- Bring to boil and boil for 5 minutes--no need to stir.
- Set pan in cold water and stir in nuts. Keep stirring by hand till it gets glossy and starts to stiffen up (this is the tricky part--knowing when to quit stirring!), then quickly spoon out onto wax paper into tablespoon-sized pieces.
- NOTE: If you are in doubt about when to stop stirring and start spooning, go ahead and stop. Better to have a couple of pieces of soft, sticky fudge than a whole pot full of crumbly fudge!
- I've never timed this, so the prep time is a guess. It's pretty quick, though! I'm also guessing on the yield.
Nutrition Facts : Calories 227.6, Fat 11.4, SaturatedFat 4.7, Cholesterol 17.4, Sodium 108.7, Carbohydrate 31, Fiber 1.4, Sugar 27.1, Protein 2.4
AUNT GENEVA'S PRALINES
Steps:
- Mix sugar, corn syrup, baking soda, and buttermilk in large saucepan. Cook till candy thermometer reads 240 F. Remove from heat. Add butter and vanilla. When incorporated, add pecans. Stir until thickened and drop by teaspoonfuls onto waxed paper to cool.
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