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- user reviews (1)
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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
tablespoon butter
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1
teaspoon vanilla
1. Line an 8 x 4 x 2-inch loaf pan with foil, extending foil over edges of pan. Butter foil; set pan aside.
2. Butter sides of a heavy 2-quart saucepan. In pan combine sugar, milk, half-and-half, and corn syrup. Cook and stir over medium-high heat till mixture boils. Clip a candy thermometer to pan. Reduce heat to medium-low; continue boiling at a moderate, steady rate, stirring frequently, till thermometer registers 238 degrees F, soft-ball stage (25 to 35 minutes).
3. Remove saucepan from heat. Add butter and vanilla, but do not stir. Cool, without stirring, to 110 degrees F (about 55 minutes).
4. Remove thermometer from saucepan. Beat mixture vigorously till fudge becomes very thick and just starts to lose its gloss (about 10 minutes total).
5. Immediately spread fudge in prepared pan. Score into squares while warm. When firm, use foil to lift it out of pan. Cut fudge into squares. Store tightly covered. Makes about 1 pound (32 pieces).
- Servings Per Recipe 32,
- Calories 61,
- Carbohydrate (gm) 13,
- Fat, total (gm) 1,
- Cholesterol (mg) 3,
- Saturated fat (gm) 1,
- Vitamin A (RE) 10,
- Sodium (mg) 8,
- Percent Daily Values are based on a 2,000 calorie diet
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This is an old, old recipe...I first made this with my mom in the 50's. My recipe has 1 c cream, 3/4 c milk. 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. You can reheat it on low heat & stir if it hardens too quickly to pour. DO NOT make candy on a rainy or humid day, it will be "grainy", not creamy.
11/12/2011 06:30:11 PM Report Abuse