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 ts 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.
Yields
64 Servings