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- user reviews (15)
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2
cups sugar
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1/2
cup milk
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1/2
cup half-and-half or light cream
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1
tablespoon light-colored corn syrup
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1/2
teaspoon salt
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1
tablespoon butter
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1
teaspoon vanilla
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1/3
cup coarsely chopped candied red cherries
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Halved candied red cherries (optional)
1. Line a 5-3/4x3x2-inch loaf pan with foil, extending foil over the edges of the pan. Butter the foil; set aside.
2. Butter the sides of a heavy 2-quart saucepan. In the saucepan combine the sugar, milk, half-and-half, corn syrup and salt. Cook over medium heat, stirring constantly, until sugar dissolves and mixture comes to a boil. Clip a candy thermometer to sides of pan.
3. Continue boiling at a moderate, steady rate, stirring occasionally, until thermometer registers 236 degrees F, soft ball stage, (about 20 minutes). Adjust heat as necessary to maintain a steady boil.
4. Remove saucepan from heat. Add butter and vanilla but do not stir. Cool, without stirring, to 170 degrees F (about 20 minutes). Remove thermometer from saucepan. Beat mixture vigorously with a wooden spoon for 5 minutes. Add 1/3 cup cherries. Beat mixture vigorously for 1 minute more. Pour into prepared pan, spreading evenly. Let stand until firm. Use foil to lift fudge from pan; remove foil. To serve, top with additional cherries. Cut fudge into thick slices. Makes 20 servings.
- Tip *Before making candy, always calibrate your thermometer by placing in boiling water. Adjust candy temperature depending on whether the water boils above or below 212 degrees F. We recommend the digital Williams-Sonoma Oil and Candy Thermometer. The digital read out makes cooking to the right temperature easy. http://www.williams-sonoma.com/products/digital-oil-and-candy-thermometer/
- Servings Per Recipe 20,
- Calories 108,
- Carbohydrate (gm) 24,
- Fat, total (gm) 1,
- Cholesterol (mg) 4,
- Saturated fat (gm) 1,
- Sugar, total (gm) 22,
- Vitamin A (IU) 49,
- Riboflavin (mg) 0,
- Cobalamin (Vit. B12) (µg) 0,
- Sodium (mg) 71,
- Potassium (mg) 18,
- Calcium (DV %) 20,
- Percent Daily Values are based on a 2,000 calorie diet
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I have not made this recipe as yet, but I am an experienced fudge maker. The WEATHER will have an impact as to how your fudge will turn out. If it is raining or humid, I never make fudge. The people that had soupy mixture, you most likely did not let it cook to the soft ball stage. The crumbled mess, you most likely cooked it further or sugar crystals formed on the sides of the pot. You must use a HEAVY pot, no teflon coated pots. I use an old, old pressure cooker pot with out the lid of course.
11/8/2011 12:07:27 PM Report AbuseThis is an old, old recipe...I first made this with my mom in the 50's, and this recipe was in an old candy cookbook of hers. I use all cream, as it makes a yummier candy. Make sure you cook it to soft ball stage (236), let it cool, then beat it until the candy just loses its gloss, it sort of changes color and consistency, pour it out immediately into the prepared pan. You can add a couple of drops of hot water and reheat it if it hardens too quickly to pour, then pour it out.
10/16/2011 08:26:06 AM Report AbuseIt sounds horrible to me. Too sweet.
3/30/2011 06:39:32 PM Report AbuseI had to make it three times to get it to set properly, but all the mistakes were absolutely delicious! A must make now for my family. I find that bringing it up to about 240 deterred and then thoroughly checking that the entire pan has reached 170 before you mix it makes it set properly. If you had problems before, give it another go and you won't be disappointed!
12/29/2010 05:00:01 PM Report AbuseI followed the directions to a tee and have a runny mess. :(
12/20/2010 08:08:17 PM Report Abuse