Splenda Penuche Fudge - cooking recipe

Ingredients

3/4 cup Splenda Sugar Blend for Baking
1 cup firmly packed brown sugar
1/3 cup half-and-half
1/3 cup 2% low-fat milk
2 tablespoons butter
1 teaspoon vanilla extract
1/2 cup chopped pecans

Preparation

Grease an 8- x 8-inch pan with vegetable cooking spray.
BUTTER sides of a heavy 2-quart saucepan; add SPLENDA(r) Sugar Blend for Baking, brown sugar, half and half, and milk.
Cook over medium-high heat until mixture comes to a boil.
Reduce heat to medium-low and cook, stirring frequently, until candy thermometer reaches 236 degrees or soft ball stage (about 15 to 20 minutes).
Remove from heat.
Add butter and vanilla; do not stir.
Cool, without stirring, until mixture reaches 110 degrees (about 50 minutes).
Add pecans; beat with a wooden spoon or with a mixer fitted with paddle attachment until mixture thickens and just begins to lose its gloss.
Quickly pour into prepared pan and spread evenly.
Score in squares and cool completely; cut when firm.