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Butter Fudge

in Guest Recipe Book

Average Rating: 
(total ratings: 2)
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Servings: Makes approximately 4-5 dozen pieces of fudge
 
Comments:
This is the best fudge I've ever had, very good.

Ingredients:
6 cups granulated (white) sugar
2 sticks (8 oz./1 cup/226 gm) butter, don't substitute
1 large can evaporated milk
1 cup light corn syrup
Vanilla extract
1 cup nuts

Instructions:
On stove top, in a large saucepan, cook all ingredients together (except vanilla and nuts) to soft ball stage (234-240 degrees F/112-115 degrees C).

Remove from heat and let cool a little; then beat until mixture starts to thicken. Add vanilla and nuts. Fudge should be creamy but firm.

Variations
If you want chocolate fudge, add 6 tablespoons cocoa to the sugar, or add peanut butter if peanut butter fudge is desired.

Source: Friend
Submitted By: Sue
Date: 12-06-03

Reviews

Reviewer: Robert
Rating: 
Review:
I haven't had the opportunity to try yet but sounds very tasty. My question is, how do you get them in bar shapes after the fudge is firm but creamy? If anyone knows contact: Robert at rh3snmg@yahoo.com

 
Reviewer: Sally
Rating: 
Review:
They look delicious, but what is evaporated milk? Sorry, I only look at the ingredients.

 

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