Try a recipe for Ruthie’s Pear Fudge from Columbia River Gorge’s Mount Hood Fruit Loop.
Recipe courtesy www.hoodriverfruitloop.com/recipes/pear_fudge.html
½ cup butter
1 tablespoon pure vanilla
1 can evaporated milk
1 cup walnuts or almonds, chopped
1-1/2 cups light Karo syrup
1 cup dried pears, chopped
pinch of salt
6 cups white sugar
Bring butter, milk, Karo syrup, salt and white sugar to a rolling boil, stirring constantly. When fudge reaches the soft ball stage, 240 degrees, place pan into cold water for 8 minutes. Stir in vanilla, nuts and dried pears. When fudge begins to thicken (5-10 minutes) pour into greased 13×9" pan. Cool. Cut into squares.
Serves: 30-40, depending on how large the squares are cut.