Post by JJ Judkins on Feb 26, 2009 17:21:35 GMT -6
* Exported from MasterCook *
Vanilla Fudge
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Candy
Amount Measure Ingredient -- Preparation Method
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2 cups sugar
1 cup evaporated milk
1 teaspoon light-colored corn syrup
1/4 cup butter
1 teaspoon vanilla
Broken nuts (optional)
1. Line an 8x4x2-inch loaf pan with foil, extending foil over edges of pan.
Butter foil; set aside.
2. Butter the sides of a heavy 2-quart saucepan. In saucepan combine sugar,
evaporated milk, and corn syrup. Cook and stir over medium-high heat to
boiling. Carefully clip a candy thermometer to side of pan. Cook over
medium-low heat to 238 degrees F., soft-ball stage, stirring frequently.
This should take 20 to 25 minutes.
3. Remove saucepan from heat. Add butter and vanilla, but do not stir. Cool
without stirring to 110 degrees F (about 45 minutes). Remove candy
thermometer from saucepan. Carefully stir butter into cooked mixture to
incorporate. Beat mixture vigorously with a wooden spoon until fudge becomes
very thick (about 8 minutes total). Immediately spread fudge into prepared
pan. Score into squares while warm. If desired, top each square with a nut
piece. When candy is firm, use the foil to lift it out of pan. Cut into
squares. Makes about 1 pound (32 servings).
4. Make-Ahead Tip: Prepare and cut fudge as above. Place in an airtight
container and store in the refrigerator for up to 3 days.
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Per Serving (excluding unknown items): 2306 Calories; 65g Fat (24.8% calories from fat); 18g Protein; 426g Carbohydrate; 0g Dietary Fiber; 198mg Cholesterol; 739mg Sodium. Exchanges: 2 Non-Fat Milk; 12 1/2 Fat; 27 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0