Hickory Nut Fudge

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INGREDIENTS

  • ½ cup of butter

  • 1 cup of brown sugar

  • ¼ cup of milk

  • ¼ cup of hickory syrup

  • 2 cups of powdered sugar

  • ½ cup of crushed hickory nuts (or walnuts)

INSTRUCTIONS

Line an 8x8 inch pan with foil or parchment paper, letting the foil or paper extend over sides. Grease lightly with cooking spray. Sprinkle half of the cracked nuts in the bottom of the pan. Melt the butter, brown sugar, syrup, and milk over low-med heat. Turn the heat up to medium and cook until the sugar is completely melted and the mixture turns to a caramel color and thickens slightly. Remove from the heat. Add the powdered sugar and stir until completely dissolved. The mixture will be quite thick now. Spread in the pan; cool on the countertop and then refrigerate until firm (2 to 3 hours). Remove foil/paper and cut into squares.