Peggi Anne Tebben


A 100 year old dear friend of mine gave me this recipe about 8 years ago before she died.
She was still making it the year before she died.


★★★★★ 3 votes

36 (1 1/2" pieces)


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  • ·
    2 cups brown sugar (packed)
  • ·
    1 cup sugar
  • ·
    1 cup cream (20%)
  • ·
    2 tbsp. light corn syrup
  • ·
    1/4 tsp. salt
  • ·
    2 tbsp. butter
  • ·
    1 tsp. vanilla
  • ·
    * 1/2 cup chopped nuts



  1. Combine first 5 ingredients in saucepan.
  2. Stir over med. heat to dissolve sugar.
  3. Cook to 234° or until a little dropped in cold water forms a soft ball. Stir occasionally. Remove from heat.
    PEGGI'S NOTE: This only took about 5 minutes to reach the soft ball stage for me,once it started to boil, which is 250° on my candy thermometer. I tested it at 234° & it still would not form a ball until 250°.
  4. Add... butter.
  5. Let stand without stirring until bottom of pan is lukewarm (120°).
    PEGGI'S NOTE: This took about an hour to cool to 120°. If forming into nut roll, add vanilla now & continue to cool until all the way cool & pliable enough to knead. This took me 2 hours of cooling total to form into somewhat of a log. Then I wraped in wax paper & froze for 30 minutes. Then rolled in nuts.
  6. ADD...vanilla.
  7. Beat until creamy.
  8. Mix in ...1/2 cup chopped nuts.
    *Toast pecans or walnuts in 250° oven for 1 hour first.
  9. Pour into greased 8 or 9" square pan.
    Cut into squares.
  10. This is another way to prepare this as suggested in an old cook book.

    EASY NUT ROLL: Turn out cooled fudge onto buttered waxed paper. Knead or fold over several times. Shape into 12" roll. Place on waxed paper covered with
    cut-up nuts. Roll up in the paper. Chill. Slice.

Printable Recipe Card


Course/Dish: Other Desserts

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