Elegant Italian Cream Fudge
Ready In: 55 mins
Serves: 80
Ingredients
- 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
- 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.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off