Yogurt Fudge

Yield: 1 pound

Ingredients

• 2 cups firmly packed light brown sugar
• 1 cup unflavored yogurt
• Dash of salt
• 2 tablespoons butter
• 1 cup firmly packed marshmallows, miniature or standard
• 1 teaspoon vanilla extract

Instructions

1. Lightly oil inside of 1 1/2 to 2 quart saucepan.
2. Combine sugar, yogurt, and salt in pan. Cook over low heat, stirring constantly, until sugar is completely dissolved and mixture comes to boil.
3. Wipe down sugar crystals above liquid line, using clean pastry brush dipped in cold water. Cook until mixture reaches soft-ball stage (238 degrees F). If syrup looks curdled, no not worry; it will become creamy as it is beaten.
4. Remove from heat immediately.
5. Add butter and marshmallows; DO NOT STIR.
6. Allow mixture to cool to 110 degrees F or until pan feels warm to touch.
7. Add vanilla extract; beat vigorously until fudge is thick and has lost glossy look.
8. Pour into an 8 inch square pan to cool.
9. Cut into squares when cool.

Notes

Yogurt Nut Fudge: Add 1/2 cup chopped or broken nut meats to mixture before spreading in pan to cool.

Attribution

Posted by Olga at Recipe Goldmine 7/7/02 2:37:44 pm.