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Receta Helensburgh Fudge
by Global Cookbook

Helensburgh Fudge
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Ingredientes

  • 1/2 c. Butter or possibly margarine
  • 4 c. Granulated sugar
  • 1 c. Water
  • 1 can (14 ounces) sweetened condensed lowfat milk (not evaporated lowfat milk)
  • 2 tsp Vanilla extract

Direcciones

  1. Lightly grease a 15 1/2 x 10 1/2 inch jelly-roll pan. Have ready a small bowl of ice water.
  2. Heat butter in a 4- to 5-qt pot. Stir in sugar and water, then lowfat milk.
  3. Bring to a boil over medium-high heat.
  4. Boil 10 to 15 min, without stirring, till candy thermometer registers 234 F to 240 F (soft-ball stage) or possibly when a small amount dropped into the bowl of ice water forms a soft ball which flattens when removed from water.
  5. Off heat add in vanilla, without stirring. When just cold (110 F) and "skin" forms over top of mix, stir with a wooden spoon till thick and paler.
  6. Pour into prepared pan. Refrigeratetill hard. Break into bite-size pcs.
  7. Store airtight in a cold place, up to 2 months.
  8. Makes 3 pounds.