Categories: Fudge
Ingredients
- 1 cup evaporated milk or whipping cream
- 1/2 cup water
- 1/4 cup light corn syrup
- 3 tablespoons butter
- 3 cups sugar
- 1/2 teaspoon salt
- 1 teaspoon vanilla
Directions
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Butter an 8-inch square baking pan; set aside.
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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. If sugar crystals are present, wash down the sides of the pan with a pastry brush.
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Clip on a candy thermometer. Stirring constantly, cook to 238ºF (115ºC) or soft-ball stage.
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Remove from heat.
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Without stirring, pour vanilla over the mixture.
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Leaving thermometer in the pan, cool mixture to 110ºF (45ºC).
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Remove thermometer. Using a wooden spoon, stir mixture for several minutes until it starts to thicken and lose its gloss.
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Scrape into prepared pan. Refrigerate 4 hours or until firm.
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Cut into 1-inch square pieces. Makes 64 pieces.