Panocha Fudge

 "This is a favorite of mine and I make this every Christmas. The kids go nuts over it."  Original recipe yield: 2 dozen pieces.

INGREDIENTS:

1 1/2 cups white sugar
1 cup brown sugar
1/3 cup half-and-half cream
1/3 cup milk
2 tablespoons margarine
1 teaspoon vanilla extract
1/2 cup pecan halves

DIRECTIONS:

Butter a baking sheet. Butter the sides of a heavy, 2-quart saucepan.
In the saucepan, stir together white sugar, brown sugar, cream, milk and margarine and bring to a boil over medium heat. Heat, without stirring, to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Remove from heat and cool to lukewarm (110 degrees).
Stir in vanilla and beat vigorously until mixture loses its gloss. Quickly stir in pecans and spread on prepared sheet. Score into squares while warm; cut when firm.

Pecan Fondant Logs

 "Delightfully nutty fondant candy recipe. It includes one variation."  Original recipe yield: 4 servings.

INGREDIENTS:

1/3 cup butter
1/3 cup light corn syrup
1 teaspoon vanilla extract
1/2 teaspoon salt
1 (16 ounce) package confectioners' sugar, sifted
2 cups chopped pecans

DIRECTIONS:

In a large bowl, blend together the margarine, corn syrup, vanilla and salt.
Add confectioners sugar and mix well. Knead with hands and shape into rolls about 2 inches long and l/2 inch thick. Roll in crushed pecans and refrigerate until ready to serve.
Variation: If desired, prepare mocha logs by adding two teaspoons of instant coffee powder to the fondant before rolling into logs.