| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Fudge | 1 | Servings | |
INGREDIENTS
| 1/2 | c | Butter or margarine |
| 4 | c | Granulated sugar |
| 1 | c | Water |
| 1 | cn | (14 ounces) sweetened condensed milk (not evaporated milk) |
| 2 | ts | Vanilla extract |
INSTRUCTIONS
1. Lightly grease a 15 1/2 x 10 1/2 inch jelly-roll pan. Have ready a small bowl of ice water. 2. Melt butter in a 4- to 5-quart pot. Stir in sugar and water, then milk. Bring to a boil over medium-high heat. 3. Boil 10 to 15 minutes, without stirring, until candy thermometer registers 234 F to 240 F (soft-ball stage) or when a small amount dropped into the bowl of ice water forms a soft ball that flattens when removed from water. 4. Off heat add vanilla, without stirring. When just cool (110 F) and "skin" forms over top of mixture, stir with a wooden spoon until thick and paler. 5. Pour into prepared pan. Chill until firm. Break into bite-size pieces. Store airtight in a cool place, up to 2 months. Makes 3 pounds. Recipe by: WEB SITE 1997 Posted to recipelu-digest Volume 01 Number 177 by ctlindab@mail1.nai.net on Oct 29, 1997
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