REC: Vanila Fudge

Hi Deannie,
I did a search of TKL and found this recipe. You may want to
do another search if you aren't happy with this one. There were
alot more recipes for fudge that had been previously posted.

Here's one i haven't tried, but the magazine I got it from gave it a score of "10".
Vanilla Fudge

2 cups sugar
1 5-oz can (2/3 cup) evaporated milk
1/3 cup milk
1/8 tsp. salt
1/4 cup butter
1 tsp. vanilla
broken nuts (optional)

Line an 8x4x2-in loaf pan with foil, extending foil over edges of pan. Butter foil, set aside.

Butter the sides of a heavy 2-qt saucepan. In saucepan combine sugaar, evap. 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 med-low heat to 238 degrees, soft-ball stage (this should take 25-35 minutes.)

Immediately remove saucepan from heat. Add butter and vanilla but DO NOOT STIR. Cool mixture, without stirring, to 110 degrees, lukewarm (about 55 minutes). Remove candy thermometer from saucepan. Beat vigoroussly 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-in squares whild warm. Top each square with a piece of nut, ifdesired. when the candy is firm, use the foil to lift the fudge out of the pan. Cut into squares. Store, tightly covered in the refrigerator. Makes app. 1 pound.Hope this helps,
Donna