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Post by marlaoh on Dec 18, 2002 8:46:52 GMT -6
Vanilla Fudge
2 cups sugar 1 can (5 ounces) evaporated milk 1/3 cup milk 1/8 teaspoon salt 1/4 cup (1/2 stick) butter 1 teaspoon vanilla extract Broken nuts (optional)
Line 8-by-4-by-2-inch loaf pan with aluminum foil, extending foil over edges of pan. Butter foil; set aside.
Butter sides of heavy 2-quart saucepan. In saucepan, combine sugar, evaporated milk, milk and salt. Cook and stir over medium-high heat to boiling. Carefully clip a candy thermometer to side of saucepan. Cook and stir over medium-low heat to 238 degrees (soft ball stage). This should take 25 to 35 minutes. Immediately remove saucepan from heat.
Add butter and vanilla, but do not stir. Cool mixture, without stirring, to 110 degrees (lukewarm). This will take about 55 minutes. Remove candy thermometer from saucepan. Beat vigorously with a wooden spoon until fudge becomes very thick and just starts to lose its gloss (about 5 minutes total). Important: Do not overbeat.
Immediately spread fudge into prepared pan. Score into 1-inch squares while warm. Top each square with a piece of nut, if desired. When candy is firm, use the foil to lift the fudge out of the pan. Cut into squares. Store, tightly covered, in the refrigerator.
Makes about 1 pound.
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