Butterscotch Pistachio Fudge
packed light brown sugar
12 oz. sweetened condensed milk
whole shelled pistachios
1line the bottom and sides of an 8x8" dish with foil, letting excess hang over. Spray foil with non stick cooking spray.
2In a heavy 4 qt pot, add sugars, milk, water, syrup and salt. Bring to a boil over medium heat, stirring until sugar is dissolved.
3Simmer syrup without stirring until candy thermometer registers 238^-240^, about 15 minutes.
4Remove from heat and let cool, without stirring, until thermometer reaches 110^-120^. Add butter, vanilla,cream of tartar,stir vigorously until fudge starts to thicken.
5Immediately pour into prepared pan. Let cool until slightly firm. With a sharp knife, trace 1" squares on top. Press a pistachio into each square. Let cool about 3 hours.
6Lift foil and fudge out of pan and set on a cutting board. With a chef's knife, cut into 1" squares.
Makes 64 pieces.