Categories: Fudge

Ingredients

• 1 cup evaporated milk or whipping cream
• 1/2 cup water
• 1/4 cup light corn syrup
• 3 tablespoons butter
• 3 cups sugar
• 1/2 teaspoon salt
• 1 teaspoon vanilla

Directions

1. Butter an 8-inch square baking pan; set aside.

2. 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. If sugar crystals are present, wash down the sides of the pan with a pastry brush.

3. Clip on a candy thermometer. Stirring constantly, cook to 238ºF (115ºC) or soft-ball stage.

4. Remove from heat.

5. Without stirring, pour vanilla over the mixture.

6. Leaving thermometer in the pan, cool mixture to 110ºF (45ºC).

7. Remove thermometer. Using a wooden spoon, stir mixture for several minutes until it starts to thicken and lose its gloss.

8. Scrape into prepared pan. Refrigerate 4 hours or until firm.

9. Cut into 1-inch square pieces. Makes 64 pieces.

Email to a friend | Print this recipe | Back