Butter Fudge
"This fudge recipe falls into the creme, penuche, "blond" category of fudge & was one of my Grandma's fudge recipes. For some reason, she called it "Queen's Fudge" but I've never been able to track down any reference on-line. Grandma used to make this when my Mom was a child & then Mom used to make it ONLY during holidays because it was so incredibly rich, sweet & scrumptious! Over the years, it became harder for her to beat the fudge so the occasions we got fudge became more rare. In 1995, she finally turned loose of the recipe & mailed it to me. Well, the letter (I still have) has become aged, torn, spattered & rather than lose it, I'm putting it out here for all of us to enjoy."
- Ready In:
- 1hr
- Ingredients:
- 6
- Yields:
-
64 1 inch pieces
ingredients
- 4 ounces butter
- 3 cups granulated sugar
- 7 ounces evaporated milk
- 1⁄2 cup light corn syrup
- 1 teaspoon vanilla extract
- 1⁄2 cup optional nuts, chopped
directions
-
SUPPLIES & UTENSILS:
- 8x8 pan.
- aluminum foil.
- measuring cups & spoons.
- medium to large saucepan.
- candy thermometer.
- electric mixer with paddle attachment, hand-held mixer or wooden spoon.
- scraper.
- airtight container.
-
COOKING DIRECTIONS:
- I pre-measure out all my ingredients first, so I don't have to fumble around (I'm prone to spilling things!) during the assembly & cooking phases.
- Line the pan with aluminum foil.
- Melt butter over medium to high heat, stirring occasionally so it doesn't scorch on the bottom.
- The butter, when cooked correctly, should smell toasty and have a golden brown, nutty color.
- Add sugar, milk & corn syrup to the butter.
- Stir until sugar is dissolved.
- Using the candy thermometer, cook to 235 degrees (soft ball).
- Cool to room temperature, about 45 minutes.
- Scrape the candy into the electric mixer & beat the candy until it becomes thick, creamy & isn't shiny. If you mix by hand or hand-held mixer, be prepared for it to take longer. WARNING: If you over-beat it, the texture becomes grainy.
- Add the vanilla.
- Add the nuts (if using).
- Scrape the fudge into the lined pan & smooth the top evenly.
- Let the fudge set firm, either at room temperature or in the refrigerator.
- When the fudge is set, cut it into small 1 inch squares.
- Store the fudge in airtight container at room temperature for a week or in the refrigerator for up to a month.
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RECIPE SUBMITTED BY
<p style=text-align: left;><strong><span style=color: #ff0000;>I LUV FOOD!!!</span></strong> <img title=Cool src=../tiny_mce/plugins/emotions/img/smiley-cool.gif border=0 alt=Cool /> Probably most of us here do as well. I'm a good amateur cook who can read, understand & follow instructions. I also enjoy just throwing things together, depending on what I find in the fridge & pantry. Where I'm shaky is knowing HOW ingredients work together, which occasionally leads to some misadventures. Maybe I don't have to know how, just that they do & someone else figured it out. That's leaves me a little afraid to explore, though. So, I'm looking forward to learning more from y'all.</p>
