Helensburgh fudge
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Butter or margarine |
| 4 | cups | Granulated sugar |
| 1 | cup | Water |
| 1 | can | (14 ounces) sweetened condensed milk (not evaporated milk) |
| 2 | teaspoons | Vanilla extract |
Directions
1. Lightly grease a 15½ x 10 ½ inch jelly-roll pan. Have ready a small bowl of ice water.
2. Melt butter in a 4- to 5-quart pot. Stir in sugar and water, then milk.
Bring to a boil over medium-high heat.
3. Boil 10 to 15 minutes, without stirring, until candy thermometer registers 234 F to 240 F (soft-ball stage) or when a small amount dropped into the bowl of ice water forms a soft ball that flattens when removed from water.
4. Off heat add vanilla, without stirring. When just cool (110 F) and "skin" forms over top of mixture, stir with a wooden spoon until thick and paler.
5. Pour into prepared pan. Chill until firm. Break into bite-size pieces.
Store airtight in a cool place, up to 2 months.
Makes 3 pounds.
Recipe by: WEB SITE 1997
Posted to recipelu-digest Volume 01 Number 177 by ctlindab@... on Oct 29, 1997