Recipe By :
Serving Size : 64 Preparation Time :0:00
Categories : Candies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 c WHIPPING CREAM*
1/2 c WATER
1/4 c LIGHT CORN SYRUP
3 tb BUTTER
3 c GRANULATED SUGAR
1/2 ts SALT
1 t VANILLA
*Note: Evaporated milk may be substituted for the
whipping cream if desired. Butter an 8-inch square
baking pan; set aside. In a heavy 4-quart saucepan,
combine milk, water, corn syrup, butter, sugar and
salt. Place over medium-high heat and stir with a
wooden spoon until mixture comes to a boil. Clip on
candy thermometer. Stirring constantly, cook to 238 F
(115 C) or soft-ball stage. Remove from heat. Without
stirring, pour vanilla over mixture. Leaving
thermometer in the pan, cool mixture to 110 F (45 C).
Remove thermometer. Using a wooden spoon, stir mixture
for several minutes until it starts to thicken and
lose its gloss. Scrape into prepared pan. Refrigerate
4 hours or until firm. Cut into 1-inch squares.
VARIATIONS Cherry Fudge - Cut 32 candied cherries in
half. Mark fudge into 1-inch pieces. While fudge is
still warm, place 1 cherry half on top of each piece.
Nut Fudge - Stir in 1 cup walnuts, pecans or peanuts
before pouring into pan. Cherry Nut Fudge - Stir in
1/2 cup chopped candied cherries and 1/2 cup unsalted
nuts before pouring into pan. Coconut Fudge ~ Stir in
3/4 cup coconut before pouring into pan.
Pineapple-Coconut Fudge ~ Stir in 1/3 cup chopped
candied pineapple, 1/2 teaspoon pineapple extract and
1/2 cup coconut before pouring into pan. Lemon or
Orange Fudge ~ Stir in 1 teaspoon lemon or orange
extract and 4 drops of food coloring before pouring
into pan. Shared by ELLIE COLLIN, Prodigy ID# CMKD93F.
