Yield: 64 servings
|1 cup||WHIPPING CREAM*|
|¼ cup||LIGHT CORN SYRUP|
|3 cups||GRANULATED SUGAR|
*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 ½ cup chopped candied cherries and ½ cup unsalted nuts before pouring into pan. Coconut Fudge ~ Stir in ¾ cup coconut before pouring into pan. Pineapple-Coconut Fudge ~ Stir in ⅓ cup chopped candied pineapple, ½ teaspoon pineapple extract and ½ 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.