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1 cup evaporated milk or whipping cream
Butter an 8" 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" squares.
Poster's Notes:
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.
Posted by Nancy Berry
Nutritional Info Per Serving: N/A
1/2 cup water
1/4 cup light corn syrup
3 tablespoons butter
3 cups granulated sugar
1/2 teaspoon salt
1 teaspoon vanilla
VARIATIONS:
Cherry Fudge - Cut 32 candied cherries in half. Mark fudge into 1" pieces. While fudge is still warm, place 1 cherry half on top of each piece.