Candy problem

Joined Mar 3, 2008
Can anyone tell me if there is a difference in confectioner's sugar brands.  I have made 3 unsuccessful batches of an old family favorite.  It is creamy Butter Pecan Fudge.  Candy is my thing, so I do not usually have problems, especially with such an easy recipe. It turns out sugary.   I have decreased cooking time and it still was.

1/2 c Butter

1/2 c. sugar

1/2 c Brown sugar

1/2 c whipping cream

1/8 t salt

1 t vanilla

2 c confectioners' sugar

1 cup toasted, chopped pecans

Combine butter, whit and brown sugar, cream and salt in a large pan.  Bring to a boil over medium heat, stirring.  Boil 5 minutes stirring,  Remove from heat, stir in vanilla.  Stir in confectioners' sugar, stir until smooth .  Fold in pecans.  Spread into a buttered 8-in square dish . Cool and cut into squares.
Joined Dec 18, 2010
For my own consumption I actually like grainy penuche.  /img/vbsmilies/smilies/licklips.gif

You need to maintain scrupulous technique: wash down the sides of the pan while melting sugar; ensure you are bringing to right temp; let it cool down to about 115 deg F and beat the heck out of it until it loses its gloss.  Then add the nuts and turn it into your mold.

One penuche recipe alteration I keep talking about experimenting with is the addition of some invert sugar (corn syrup)... but as I said, I actually like it grainy.
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