Silver Spoon Fudge

So named because it is probably one of the richest fudges you will ever eat!

1 cup whipping cream
1 cup evaporated milk
2 1/4 cups granulated sugar
1 tablespoon plus 1/2 teaspoon light corn syrup
1 1/2 teaspoons vanilla extract

Butter upper sides of a 3-quart saucepan. Put all ingredients except vanilla extract into the saucepan. Butter a 10 x 5-inch pan. Fill the kitchen sink with 1/2 inch of water.

Dissolve sugar, stirring constantly with wooden spoon over low heat until butter melts and spoon glides smoothly over bottom of pan. Increase heat to medium and bring to a boil. Wash down any crystals that may have formed with a pastry brush dipped in hot water, using as little water as possible.

Clip a thermometer to the side of the saucepan. Reduce heat while retaining boil. Stir no more than necessary. Test in ice water when mixture thickens and bubbles become noisy. A ball, formed in ice water, should hold its shape until heat from your hand begins to flatten it and it should be slightly chewy (about 236 degrees F to 244 degrees F).

Remove saucepan from heat and place in sink. Add vanilla extract, without stirring, then allow to cool. Stir when lukewarm and skin forms on top (110 degrees F). Stir fudge thoroughly but not vigorously by hand, with electric mixer, or with food processor. Pause frequently to allow fudge to react.

Watch for fudge to thicken, lose its sheen, become lighter in color or streaked with lighter shades, give off some heat, and suddenly stiffen. If mixing by hand, fudge will "snap:" with each stroke; by mixer, mixer waves will become very distinct; by food processor, fudge will flow sluggishly back to center when processor is stopped.

Add optional ingredients for variations before fudge totally candies. Pour, score and store when cool in airtight container in refrigerator or at room temperature. Yields 1 pound. The recipe is easily doubled and can be frozen.

Silver Spoon Black Velvet Fudge:
Add 2 (1 ounce) squares grated unsweetened chocolate to the saucepan before cooking. After removing from heat, add 1 tablespoon ice cold butter and 1/2 teaspoon vanilla extract.

Silver Spoon Chestnut Fudge:
Drain a 10-ounce jar of chestnuts packed in vanilla syrup and substitute syrup for an equal amount of whipping cream. Just before the fudge candies, add the chestnuts, coarsely chopped.

Silver Spoon Chocolate Cashew Fudge:
Add 2 (1 ounce) squares grated unsweetened chocolate to the saucepan before cooking. After removing from the heat, add 1 tablespoon ice cold butter and 1/2 teaspoon vanilla extract. Just before the fudge candies, add 1 cup chopped cashews.

Silver Spoon Chocolate-Chestnut Fudge:
Drain a 10-ounce jar of chestnuts packed in vanilla syrup and substitute syrup for an equal amount of whipping cream. Also add 2 (1 ounce) squares unsweetened chocolate, grated. Just before the fudge candies, add 1 cup chestnuts, coarsely chopped.

Silver Spoon Coconut Fudge:
Replace whipping cream with 2/3 cup cream of coconut. You will also need higher heat to bring the fudge to a boil, and it should be stirred frequently. After removing from heat, add 1 tablespoon ice cold butter and 1/2 teaspoon vanilla extract. Add 1 cup shredded coconut just before fudge totally candies.

Silver Spoon Pi a Colada Fudge:
Replace whipping cream with 2/3 cup cream of coconut. You will also need higher heat to bring the fudge to a boil, and it should be stirred frequently. After removing from heat, add 1 tablespoon ice cold butter and 1/2 teaspoon vanilla extract. Add 1/2 cup diced dried pineapple in place of or in addition to coconut (in which case, reduce the coconut to 1/2 cup) just before fudge totally candies.

Silver Spoon Pistachio Fudge:
After removing fudge from heat, add 1 tablespoon ice cold butter and replace vanilla extract with 1 teaspoon pistachio flavoring, plus several drops of green food coloring without stirring. Just before the fudge completely candies, add 1/2 to 1 cup chopped pistachio nuts.