Trisha Yearwood's Ruth Tut Candy

"This candy is a Christmas memory for me. Beth and I can hardly wait for it to cool every year so we can slice it up and wrap it. We always eat as much as we wrap (or more), so truthfully, I don't know how much the recipe makes!"
Peanut Butterscotch Fudge

Peanut Butterscotch Fudge

Peanut butterscotch fudge on a plate isolated on white

Photo by: Brutlag Brutlag

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Cook Time: Varies | Yield: 6 to 7 dozen 1-inch cubes


  • 3/4 cup (1 1/2 sticks) butter
  • 1 cup light brown sugar
  • 1 cup granulated sugar
  • 1 cup dark corn syrup
  • 2 cups (1 pint) heavy cream
  • 2 cups chopped pecans
  • 1 teaspoon vanilla extract


Generously grease a 9 x 12 x 2-inch pan using 1/4 cup (1/2 stick) of the butter.

In a large saucepan, mix the brown sugar, granulated sugar, corn syrup, and 1 cup of the cream. Heat until the mixture begins to boil. Slowly stream the remaining 1 cup cream into the mixture, stirring while it's boiling. Attach a candy thermometer to the pan and cook the mixture over medium heat until it reaches 244°. Remove the pan from the heat and add the remaining 1/2 cup butter, the chopped pecans, and the vanilla. Pour the candy into the buttered pan.

Cool the candy in the refrigerator until it is just firm but not hard, about 1 hour. Cut into 1-inch squares. Cut waxed paper into 4-inch squares and wrap each piece of candy individually. Store in the refrigerator. Remove the candy from the refrigerator and allow it to soften slightly before serving. The wrapped candy's flavor is improved by aging in the refrigerator for 2 weeks.

"Reprinted from Georgia Cooking in an Oklahoma Kitchen: Recipes from My Family to Yours by Trisha Yearwood. Copyright © 2008. Published by Clarkson Potter, a division of Random House, Inc."

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