Best Vanilla Fudge
 
2 cup  Sugar
1 can  (5-oz) evaporated milk
1/3 cup  Milk
1/8 tsp  Salt
1/4 cup  Butter
1 tsp  Vanilla extract
  broken nuts (optional)
 
Line an 8x4x2-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 238F, 
soft-ball stage (this should take 25 to 35 minutes). Immediately remove 
saucepan from heat. Add butter and vanilla, but do not stir. Cool mixture, 
without stirring, to 110F, lukewarm (about 55 minutes). Remove candy 
thermometer from saucepan. Beat vigorously with a wooden spoon till fudge 
becomes very thick and just starts to lose its gloss (about 10 minutes 
total). Do not overbeat. 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. Makes 
about 1 lb (32 servings). 
 
 
(ID: 81141) Mirror: rec.food.recipes: Fri, Jul 19, 2002


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