Prep 15 mins
Cook 15 mins
I have not yet tried this, but it is from an overdue library book (From Our Mothers' Kitchens) and I want to return the book tomorrow, so need to get the recipes I want to try copied down, pronto. I would very much like to try this fudge, but I know I don't have the arm strength to pull it off. I may try it with my heavy-duty mixer; what's the worst that could happen? Anita Stewart, the author of the cookbook and the daughter of the recipe's originator, says you can use this recipe to make chocolate fudge: "Add 3 coarsely diced squares of semisweet chocolate to the final mixture to make a creamy chocolate variation."
- 3 cups packed light brown sugar
- 1⁄3 cup corn syrup
- 1⁄3 cup whole milk (not lowfat or skim)
- 3 tablespoons butter
- 1 teaspoon pure vanilla extract
- 1⁄2 cup chopped walnuts (optional)
- Butter a 9-inch square pan and set aside.
- In a heavy saucepan, combine sugar, corn syrup, milk and butter and then bring to a boil over medium heat, stirring constantly to dissolve sugar.
- Insert a candy thermometer so that it doesn't touch the bottom of the pan and cook, without stirring, until temperature reaches 238F (115C) or soft-ball-stage, watching very carefully during the final minutes of cooking.
- Remove from heat and stir in vanilla and the nuts, if using.
- With a wooden spoon and a lot of elbow grease, beat fudge until it begins to thicken, about 7 to 10 minutes.
- Pour into prepared pan and let cool; score with a sharp knife into squares or bars before the fudge is fully set.