2 c Sugar
3/4 c Milk
1 ts Karo syrup (corn)
1 ts Vanilla
2 tb Butter
1 c Diced red or green candied
Cherries
1/2 c Chopped nuts
Mix together sugar, milk, and corn syrup in saucepan. Bring to boil, lower
heat and simmer for 8-10 minutes, stirring occasionally. When a drop form
in a firm ball in cold water, remove from heat. Stir in butter and vanilla.
Let cool. Beat well with a large spoon until mixture loses gloss. Quickly
stir in conadied fruit and nuts. Pour into buttered 8 or 9 inch square pan.
When set, cut in squares.
VARIATIONS: For chocolate fudge, stir 4 tbsp cocoa into sugar before adding
milk. For peanut butter flavor, substitute 3 tbsp peanut butter for the
butter. Use chopped or diced dates, if desired, or coconut instead of
fruits and nuts. Wrap in foil to store. This is an excellent fudge which
keeps well.
Origin: Women’s circle, for cooks on the go
From
Yields
1 Servings