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Ingredients
| Splenda for baking: 3/4 cup |
| light brown sugar (packed): 1 cup (firmly packed) |
| half and half cream: 1/3 cup |
| 2% milk: 1/3 cup |
| salted butter: 2 Tbl |
| vanilla extract: 1 tsp |
| pecans (chopped): 1/2 cup |
Splenda Penuche Fudge
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
15 min -
Servings
16 serving(s)
Tags
- Grease an 8- x 8-inch pan with vegetable cooking spray.
- BUTTER sides of a heavy 2-quart saucepan; add SPLENDA(r) Sugar Blend for Baking, brown sugar, half and half, and milk.
- Cook over medium-high heat until mixture comes to a boil.
- Reduce heat to medium-low and cook, stirring frequently, until candy thermometer reaches 236 degrees or soft ball stage (about 15 to 20 minutes).
- Remove from heat.
- Add butter and vanilla; do not stir.
- Cool, without stirring, until mixture reaches 110 degrees (about 50 minutes).
- Add pecans; beat with a wooden spoon or with a mixer fitted with paddle attachment until mixture thickens and just begins to lose its gloss.
- Quickly pour into prepared pan and spread evenly.
- Score in squares and cool completely; cut when firm.