Grandmother Batts' Fudge 1/2 cup (1 stick) butter 1 cup thin cream (half and half) 1/2 cup Karo syrup (red label) 2 cups white sugar 2 cups light brown sugar 4 ounces unsweetened chocolate 1 tsp. vanilla 1 cup chopped pecans Put butter in large saucepan over medium high heat and brown slightly. Immediately add cream, syrup, and sugars, stirring to blend. Allow to come to full boil and as soon as bubbles cover the surface, set timer for 2 1/2 minutes. When timer rings, add chocolate, one block at the time, stirring constantly, to prevent from settling to bottom and scorching. As soon as chocolate is completely melted, set timer for 5 more minutes. Cook stirring constantly until timer rings again. Immediately remove from heat and add vanilla. Beat until ribbon forms when fudge is dropped from spoon back into the pot. Add nuts and pour into buttered pan. Allow to almost completely cool before cutting. Set pieces on wax paper to air dry slightly before putting in tins. To double the recipe, use 2 sticks of butter, 1 pint half and half, 1 cup Karo syrup, 4 cups white sugar, 1 box light brown sugar, 8 ounce box of unsweetened chocolate, 2 tsp. vanilla, and 2 cups chopped pecans. Use a 6 quart pot for cooking, an oversized spoon for beating, and a lasagna pan for pouring up.