Instructions: I looked in my recipe book collection and I found in a regional cookbook some possible recipes -White Fudge (just minus the chocolate), and Burnt Caramel Fudge. My grandmother made Penuche, but that is made with brown sugar. I am sending the Burnt Caramel Fudge recipe because that sounds right.

It was published by her family posthumously. I bought the book in Little Rock, Arkansas.

Put sugar (3 cups) in iron skillet and let it melt until it turns dark. (In another pot) bring the other ingredients to a boil, and while boiling, mix all together (add the caramelized sugar). Cook to medium soft ball stage.

Remove from heat and cool (slightly?). Then beat it until it is creamy. Add 2 cups toasted pecans. -Mae Coan

The parenthesis are mine. I thought people might want help with the dated

"grandma-ese" language of the recipe. I am assuming everyone knows about soft-hard ball stages? Anyone that wants me to flesh out the recipe more, let me know. I know we have a very wide spectrum of cooks and sometimes I assume too much or too little.

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