Diana's Desserts - www.dianasdesserts.com

Butter Fudge

Servings: Makes approximately 4-5 dozen pieces of fudge
This is the best fudge I've ever had, very good.

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

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.

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