Prep 20 mins
Cook 0 mins
This is a very smooth and creamy fudge, so good. Tastes even better with a few nuts added - fold them in just before spreading in the pan.
- 4 cups sugar
- 1⁄2 cup molasses
- 1⁄4 cup corn syrup
- 1 1⁄2 cups evaporated milk
- 1⁄4 cup butter
- 2 teaspoons vanilla
- Combine sugar, molasses, corn syrup and milk in a heavy 3 quart saucepan.
- over medium heat cook to 232°F Remove from heat and without stirring add butter (in thin slices) and vanilla. Let rest 1/2 hour or until cool enough to handle. Beat until fudge thickens and loses its gloss. Spread in 8x8-inch buttered pan. Cool and cut into squares.
This recipe was awful. My milk curdled in the pan. I stirred occasionally up until that point because the instructions didn't say either way and it seemed I probably should have stirred constantly. Then I followed the instructions exactly with my candy thermometer and mine turned to toffee. What a complete waste of all those ingredients. If you're gonna post a recipe, leave complete instructions please, especially when it comes to fudge. Otherwise it tasted very nice and would have made an awesome fudge.
This is a velvety, tasty fudge, a nice change from chocolate or peanut butter. I doubled the amount of butter and added chopped walnuts.