BEST VANILLA FUDGE 2 cup Sugar 1 (5-oz.) can evaporated milk 1/3 cup Milk 1/8 tsp. Salt 1/4 cup Butter 1 tsp. Vanilla extract 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 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 soft-ball stage at 238ºF. (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 lukewarm or 110ºF. (about 55 minutes). Remove candy thermometer from saucepan. Beat vigorously with a wooden spoon 'til 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 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). --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
