Step-By-Step Instructions
Prepare pan: Lightly grease a 9×13-inch baking dish; set aside.
Melt first sugar: In a small heavy saucepan over low heat, melt 2 cups sugar, stirring often, until fully liquefied and amber, 15–20 minutes.
Heat cream mixture: In a large heavy saucepan, combine the remaining 4 cups sugar with heavy cream. Warm over low heat, stirring to dissolve.
Combine: Carefully stream the melted sugar into the warm cream mixture while stirring constantly.
Cook to softball: Increase heat to medium and cook, stirring frequently, to 244°F (118°C) on a candy thermometer.
Finish off heat: Remove from heat. Stir in baking soda (mixture will foam), then butter and vanilla until smooth.
Rest: Let stand undisturbed 20 minutes to thicken slightly.
Add nuts: Stir in walnuts or pecans until the gloss fades.
Set & cut: Spread into the prepared pan. Cool 1–2 hours or overnight, then cut into squares.
Troubleshooting & Tips
Gritty texture? Make sure all sugar is dissolved before boiling and avoid scraping crystallized bits from the sides of the pan. A pastry brush dipped in water helps wash down crystals.
Too soft/firm: Soft candy usually means undercooked; firm or crumbly is overcooked. Aim precisely for 244°F (softball) and calibrate your thermometer if needed.
Nut boost: Lightly toast nuts for 6–8 minutes at 350°F (175°C) to intensify flavor.
Safety: Hot sugar is extremely hot—use a long spoon and keep children away from the stove.
Storage & Gifting
Store candy in an airtight container at cool room temperature for up to 2 weeks, or refrigerate up to 1 month. For longer storage, freeze up to 2 months with parchment between layers. Wrap squares in wax paper for easy gifting.
Why This Recipe Works
Melting part of the sugar separately develops deep caramel notes, then blending it with cream and the remaining sugar creates a smooth fudge-style base.
Cooking to softball stage sets the ideal texture, while a small amount of baking soda lightens the candy so the nuts suspend evenly.
Recipe provided by tinsuf. For variations—maple-pecan, salted caramel, or chocolate-swirled—say the word and I will tailor the method and ratios.
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