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- 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)
- 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 squares.
- Store, tightly covered, in the refrigerator.
Yield: 1 pound, about 32 servings
Nutrition facts per 1-inch square: 70 calories, 2 g total fat, 30 mg sodium,
and 0 g fiber
Source: Better Homes and Gardens Magazine, December 1996
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