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Fudge, Golden (D)
Source: Ellie Collin
Yield: 64 candies

1 cup evaporated milk or whipping cream
1/2 cup water
1/4 cup light corn syrup
3 tablespoons butter
3 cups granulated sugar
1/2 teaspoon salt
1 teaspoon vanilla

Butter an 8" square baking pan; set aside.

In a heavy 4-quart saucepan, combine milk, water, corn syrup, butter, sugar, and salt. Place over medium-high heat and stir with a wooden spoon until mixture comes to a boil.

Clip on candy thermometer. Stirring constantly, cook to 238°F (115°C) or soft-ball stage. Remove from heat.

Without stirring, pour vanilla over mixture. Leaving thermometer in the pan, cool mixture to 110°F (45°C).

Remove thermometer. Using a wooden spoon, stir mixture for several minutes until it starts to thicken and lose its gloss. Scrape into prepared pan.

Refrigerate 4 hours or until firm. Cut into 1" squares.

Poster's Notes:
Cherry Fudge - Cut 32 candied cherries in half. Mark fudge into 1" pieces. While fudge is still warm, place 1 cherry half on top of each piece.

Nut Fudge - Stir in 1 cup walnuts, pecans or peanuts before pouring into pan.

Cherry Nut Fudge - Stir in 1/2 cup chopped candied cherries and 1/2 cup unsalted nuts before pouring into pan.

Coconut Fudge - Stir in 3/4 cup coconut before pouring into pan.

Pineapple - Coconut Fudge - Stir in 1/3 cup chopped candied pineapple, 1/2 teaspoon pineapple extract and 1/2 cup coconut before pouring into pan.

Lemon or Orange Fudge - Stir in 1 teaspoon lemon or orange extract and 4 drops of food coloring before pouring into pan.

Posted by Nancy Berry

Nutritional Info Per Serving: N/A