Golden Fudge

---------- Recipe via Meal-Master (tm) v8.05

Title: GOLDEN FUDGE
Categories: Candies
Yield: 64 Servings

-CMKD93F
1 c EVAP MILK or WHIPPING CREAM
1/2 c WATER
1/4 c LIGHT CORN SYRUP
3 tb BUTTER
3 c GRANULATED SUGAR
1/2 ts SALT
1 ts VANILLA

Butter an 8-inch square baking pan; set aside.
In a heavy 4-quart saucepan, combine milk, water, corn syrup, butter,
sugar and salt. Place over medium-high heat and stir with a wooden spoon
until mixture comes to a boil.
Clip on candy thermometer. Stirring constantly, cook to 238 F (115 C) or
soft-ball stage. Remove from heat. Without stirring, pour vanilla over
mixture. Leaving thermometer in the pan, cool mixture to 110 F (45 C).
Remove thermometer. Using a wooden spoon, stir mixture for several minutes
until it starts to thicken and lose its gloss. Scrape into prepared pan.
Refrigerate 4 hours or until firm. Cut into 1-inch squares. Makes 64
cherries in half. Mark fudge into 1-inch pieces. While fudge is still warm,
place 1 cherry half on top of each piece.
Nut Fudge - Stir in 1 cup walnuts, pecans or peanuts before pouring into
pan.
Cherry Nut Fudge - Stir in 1/2 cup chopped candied cherries and 1/2 cup
unsalted nuts before pouring into pan.
Coconut Fudge - Stir in 3/4 cup coconut before pouring into pan.
Pineapple-Coconut Fudge - Stir in 1/3 cup chopped candied pineapple, 1/2
teaspoon pineapple extract and 1/2 cup coconut before pouring into pan.
Lemon or Orange Fudge - Stir in 1 teaspoon lemon or orange extract and 4
drops of food coloring before pouring into pan.

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