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.
From
Yields
64 Servings
