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SOUR CREAM FUDGE
Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Candies
Amount Measure Ingredient -- Preparation Method
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3/4 cup Sour cream
1/4 cup Milk
2 tablespoons Corn syrup
2 tablespoons Butter or margarine
2 cups Sugar
1 teaspoon Vanilla
1/2 cup Walnut halves(opt.)
1. Butter 8 inch square pan, set aside. Lightly butter side of heavy, medium saucepan. 2. Combine sour cream, milk, sorn syrup, butter and sugar in prepared suacepan. Cook over medium heat, stirring constantly, until sugar dissovles and mixture comes to a boil. Wash down sides of pan with pastry brush frequently dipped in hot water to remove sugar crystals. 3. Add candy thermometer. Continue to cook until mixture reaches the soft-ball stage(238 F). 4. Pour into large heat-proof mixer bowl. Cool to lukearm (115 F). 5. Add vanilla and beat with heavy duty electric mixer until thick. Spread into prepared pans.Score fudge into small squares with knife. Refrigerate until firm. 6. Cut into squares. Place walnut halves on each piece. Store in refrigerator. Makes about 1 1/4 pound. From Best Recipes: Simple Easy Candy Recipes.
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* Exported from MasterCook II *
STAINED GLASS FUDGE **
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Candies
Amount Measure Ingredient -- Preparation Method
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1 1/2 pounds Vanilla flavored candy coat
14 ounces Sweetened condensed milk
1/8 teaspoon Salt
1 1/2 teaspoons Vanilla
1 1/2 cups Mini gumdrops, multi colors -- no
pped
In heavy saucepan, over low heat, melt vanilla coating with sweetened condensed milk and salt; stir in vanilla and gumdrops. Spread into a wax paper lined 9" square pan. Chill 2 hours or until firm. Turn onto cutting board; peel off paper and cut into squares. Store covered at room temperature. Makes 2-1/2 lbs. MICROWAVE: In 2 quart glass container, melt vanilla coating with sweetened condensed milk and salt on HIGH for 3-5 minutes, stirring after each 1-1/2 minutes. Proceed as above.
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* Exported from MasterCook II *
VIRGINIA FUDGE
Recipe By :
Serving Size : 75 Preparation Time :0:00
Categories : Candies
Amount Measure Ingredient -- Preparation Method
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1 can (12 oz) EVAPORATED MILK
1/2 cup BUTTER
2 tablespoons LIGHT CORN SYRUP
2 cups BROWN SUGAR -- firmly packed
1 teaspoon VANILLA
2 cups PECANS
Grease a 9 x 13-inch baking pan; set aside. In a heavy 4-quart saucepan, combine milk, butter, corn syrup, granulated sugar and brown sugar. Place over medium heat and stir occasionally with a wooden spoon until mixture
comes to a boil. Clip on candy thermometer. Cook to 234 F (115 C) or soft- ball stage. Pour, without scraping, into baking pan. Cool to
lukewarm. Add vanilla. Stir with a wooden spoon until mixture thickens. Add nuts and continue stirring until candy loses its gloss. Scrape out onto plastic wrap. Pat into a loaf shape (about 9" x 5"). Slice and serve, or wrap in plastic and store in the refrigerator for several weeks. Makes about 50 slices or 75 pieces. VARIATION: Use 1 teaspoon maple extract in place of the vanilla. From Ellie Collin. MM:MK
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* Exported from MasterCook II *
WHITE FUDGE
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Candies
Amount Measure Ingredient -- Preparation Method
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1 cup Buttermilk
1/4 cup Butter or margarine (1/2 -- stick)
1 teaspoon Baking soda
2 cups Sugar
1 cup Chopped pecans
2 tablespoons Light corn syrup
Combine buttermilk and baking soda in a 3-qt heavy saucepan. I use my Dutch oven for this. Let stand 20 minutes. Add sugar and cornsytup to buttermilk. Bring to a bloil, stirring until sugar is dissolved. When mixture boils, add butter and cook, stirring occasionally if necessary (and I have always had to but I stir from the bottom and slowly so that it does not start to "sugar") to the soft ball stage (236 to 238 degrees) - it will turn a medium brown color. Remove from heat and cool to lukewarm (110 degrees). Beat until mixture loses its gloss and starts to thicken. Stir in pecans. Turn into buttered 8" square pan. Cool until firm; then cut into 36 pieces. Makes 1 1/2 lbs. Source: Farm Journal Homemade Candy Book, 1970
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