Adapted from "The Complete
Wilton Book of Candy." This candy lists confectionery coating as
an ingredient. According to this book, using this does two things. The
first is that it turns it into a "no-beat" type, giving the
fudge a pudding consistency as soon as it is added allowing one to simply
turn it into a prepared pan for set-up and cooling. Also, the fats in
the coating helps to lubricate the fudge making for easier cutting.
2 c granulated sugar
1 c light brown sugar
1 T light corn syrup
2 c whipping cream
6 T butter, cut into thin pats
3 oz. white confectionery coating, chopped
1 c chopped pecans, lightly toasted
Prep: Line a 8"-square
pan with foil and lightly butter sides and bottom.
In a large, heavy
saucepan, mix sugars, syrup and the cream over medium heat. Stir constantly
until the sugars are dissolve. Attach candy thermometer and cook, stirring
occasionally and washing sides down if needed. When temperature reaches
237°F (114°C), remove from heat. Allow to stand undisturbed
for about 10 minutes. While the mixture is standing gently lay the pats
of butter on the surface (do not stir in yet). After the 10 minutes,
add in the confectionery coating and stir until both the coating and
butter is melted and incorporated. Mixture will begin to thicken. Add
in the nuts and pour into the prepared pan. Chill until firm, then cut
into pieces. Store in refrigerator.
Recipe adapted from:
Eugene T. and Marilynn C. Sullivan. The Complete Wilton Book of Candy.
Woodbridge: Wilton, 1981.