Difference between revisions of "Vanilla Fudge"
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* 1 teaspoon [[vanilla]] | * 1 teaspoon [[vanilla]] | ||
* Broken [[nuts]] (optional) | * Broken [[nuts]] (optional) | ||
| − | == | + | == Procedures == |
1 Line an 8x4x2-inch loaf pan with foil, extending foil over edges of pan. [[butter]] foil; set aside. | 1 Line an 8x4x2-inch loaf pan with foil, extending foil over edges of pan. [[butter]] foil; set aside. | ||
Latest revision as of 17:15, 29 June 2012
Description
.
Ingredients
- 2 cups Sugar
- 1 cup evaporated milk
- 1 teaspoon light-colored corn syrup
- 1/4 cup butter
- 1 teaspoon vanilla
- Broken nuts (optional)
Procedures
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).
