Cream Fudge

Discussion in 'Food and nutrition' started by Travis and Jenn Bartimus, Mar 19, 2006.

  1. Cream Fudge

    4 cups sugar
    4 tablespoons light corn syrup
    2 heaping teaspoons cornstarch
    1 1/3 cups undiluted evaporated milk
    2 tablespoons butter
    2 teaspoons vanilla

    Cook first 4 ingredients to a soft ball stage, 238 F, stirring constantly.
    Add butter and vanilla; do not stir. Cool to lukewarm, then heat until
    candy loses its sheen; when thick enough to handle, knead and shape into
    rolls. When set, cut into pieces

    Jenn B in SEMO

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