Title: Golden Fudge
Categories: Candies
Yield: 64 Servings
1 c Evaporated milk or
- whipping cream
1/2 c Water
1/4 c Light corn syrup
3 tb Butter
3 c Granulated sugar
1/2 ts Salt
1 ts Vanilla
Butter an 8" square baking pan; set aside.
In a heavy 4 qt 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" squares.
Cherry Fudge:
Cut 32 cherries in half. Mark fudge into 1" 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 ts pineapple
extract, and 1/2 cup coconut before pouring into pan.
Lemon Or Orange Fudge:
Stir in 1 ts lemon or orange extract and 4 drops of food coloring
before pouring into pan.
