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November 13, 2018
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Vanilla Fudge

  • 2 cups sugar
  • 5-ounce can evaporated milk ( 2/3 cup)
  • 1/3 cup milk
  • 1/8 teaspoon salt
  • 1/4 cup butter (no substitutes)
  • 1 tablespoon vanilla

Line an 8-by-4-by-2-inch loaf pan with foil, extending foil over edges of pan. Butter the foil; set pan aside. Butter side of a heavy 2-quart saucepan.

Combine sugar, evaporated milk, milk and salt in saucepan. Cook and stir over medium-high until mixture boils. Clip a candy thermometer to side of pan. Reduce heat to medium-low; continue boiling at a moderate, steady rate, stirring occasionally, until thermometer registers 238 degrees, soft-ball stage (25 to 35 minutes). Adjust the heat as necessary to maintain a steady boil. Remove saucepan from heat. Add butter and vanilla, but do not stir.

Cool mixture, without stirring, to 110 degrees (about 55 minutes). Remove candy thermometer from saucepan. Beat mixture vigorously with a clean wooden spoon until fudge becomes very thick and just starts to lose its gloss (about 10 minutes total). Do not overbeat fudge. Spread fudge immediately into the prepared pan. Score fudge into 1-inch squares while warm. When candy is firm, use the foil to lift it out of the pan. Cut into squares. Store tightly covered in the refrigerator. Makes about 1 pound (32 servings).

Eileen Gilson, North Star Cooking School

Thursday, December 12, 2002

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