Candy Recipes
Vanilla Fudge
Yield: 1 pound, about 32 servings
Ingredients
- 2 cups granulated sugar
- 1 (5 ounce) can evaporated milk
- 1/3 cup milk
- 1/8 teaspoon salt
- 1/4 cup butter
- 1 teaspoon vanilla extract
- 1 cup broken nuts (optional)
Instructions
- Line an 8 x 4 x 2 inch loaf pan with foil, extending foil over edges of pan. Butter foil; set aside.
- Butter the sides of a heavy 2 quart saucepan. In saucepan combine sugar, evaporated milk, milk, and salt. Cook and stir over medium-high heat to boiling. Carefully clip a candy thermometer to the side of the saucepan. Cook and stir over medium-low-heat to 238 degrees F, soft-ball stage (this should take 25 to 35 minutes).
- Immediately remove saucepan from heat.
- Add butter and vanilla extract, but do not stir.
- Cool mixture, without stirring, to 110 degrees F on the thermometer, lukewarm - about 55 minutes).
- Remove candy thermometer from saucepan.
- Beat vigorously with a wooden spoon until fudge becomes very thick and just starts to lose its gloss (about 10 minutes total). Do not over-beat.
- Immediately spread fudge into the prepared pan.
- Score into 1 inch squares while warm.
- Top each square with a piece of nut, if desired.
- When candy is firm, use the foil to lift the fudge out of the pan.
- Cut into 32 squares.
- Store, tightly covered, in the refrigerator.
Nutrition
Per 1 inch square: 70 calories, 2g total fat, 30mg sodium, 0g fiber
Attribution
Better Homes and Gardens magazine, December 1996