Recipe by RLC
When the children were small I always tried two or three different recipes around the holidays and the real good ones would be added to the family traditions. This was one of the best candy recipes I found. My grown children still want me to make 2 batches so they can have some to take home at Christmas. I usually make this right before or right after Thanksgiving because if you can let it set for about a month it is creamier. Be prepared to stand over it while cooking. The mixture is thick and it sticks to the pan unless your spoon keeps it moving. And when you beat the lukewarm candy, let your electric mixer do the work. (note from Lynn: you can also leave out all nuts and it is still a very very good rich candy) A MORE DELICIOUS CANDY WE'VE NEVER ENCOUNTERED ALSO NOTE THAT THOUGH THIS IS CALLED FUDGE IT IS NOT CHOCOLATE
- 6 cups sugar
- 1⁄8 teaspoon salt
- 2 1⁄3 cups evaporated milk
- 2 cups light corn syrup
- 1 cup butter or 1 cup margarine
- 1 tablespoon vanilla
- 3 cups whole brazil nuts
Directions See How It's Made
- Combine sugar, evaporated milk, corn syrup and salt in 4 qt heavy saucepan.
- Cook over medium to low heat, stirring constantly, until mixture reaches the soft ball stage (238 degrees).
- Remove from heat and add butter without stirring.
- Cool to lukewarm (110 degrees).
- Add vanilla.
- Beat with electric mixer at slow speed until candy thickens and is very creamy.
- Stir in nuts quickly.
- Pour into two buttered 8 1/2"x4 1/2"x2 1/2" loaf pans, cool until firm.
- Remove candy from pans and wrap each loaf in foil or plastic wrap.
- Store in cold place.
- DO NOT CHEAT ON THE 238 DEGREES This is very rich and you may decide to use different pans for a different way to serve.