| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Candies | 64 | Servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
*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 Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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