Recipe for cooking Vanilla Fudge

Desserts to Go with Coffee and Tea :: Fudge Recipes

Vanilla Fudge

Source: Better Homes and Gardens Magazine, December 1996

Makes approximately 1 lb.

2 c. sugar
1 (5 ounce) can evaporated milk
1/3 c. milk
1/8 tsp. salt
1/4 c. butter
1 tsp. vanilla extract or flavoring
1 c. broken nuts (optional)

Line an 8 x 4 x 2-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 med.-high heat to boiling. Carefully clip a candy thermometer to the side of the saucepan. Cook and stir over med.-low-heat to 238 degrees F, soft-ball stage (this should take 25 to 35 mins.).

Immediately remove saucepan from heat. Add butter and vanilla extract or flavoring, but do not stir. Cool mixture, without stirring, to 110 degrees F on the thermometer, lukewarm - about 55 mins.).

Remove candy thermometer from saucepan. Beat vigorously with a wooden spoon until fudge becomes very thick and just starts to lose its gloss (about 10 mins. total). Do not over-beat. Immediately spread fudge into the greased 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 approximately about 1 lb. (32 servings).

Nutrition facts per 1-in. square: 70 calories, 2 g total fat, 30 mg sodium, and 0 g fiber