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Vanilla Fudge

2 c sugar
5-oz can evaporated milk
1/3 c milk
1/8 ts salt
1/4 c butter
1 ts vanilla extract
broken nuts (optional)

Line an 8x4x2-inch loaf pan with foil, extending foil over edges
of pan. Butter foil, set aside.

Butter the sides of a heavy 2-quart saucepan. In saucepan combine
sugar, evaporated milk, milk, and salt. Cook and stir over
medium-high heat to boiling. Carefully clip a candy thermometer
to the side of the saucepan. Cook and stir over medium-low-heat
to 238 degrees, soft-ball stage (this should take 25 to 35 minutes).

Immediately remove saucepan from heat. Add butter and vanilla,
but do not stir. Cool mixture, without stirring, to 110 degrees,
lukewarm (about 55 minutes). Remove candy thermometer from saucepan.
Beat vigorously with a wooden spoon till fudge becomes very thick
and just starts to lose its gloss (about 10 minutes total). Do
not overbeat.

Immediately spread fudge into the prepared pan. Score into 1-inch
squares while warm. Top each square with a piece of nut, if desired.
When candy is firm, use the foil to lift the fudge out of the pan.
Cut into squares. Store, tightly covered, in the refrigerator.
Makes about 1 lb (32 servings).

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8 of 11 people found the following review helpful:
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Faaaaabulous vanilla fudge!!!, October 24, 2005 - 02:32 PM
Reviewer: Heather from Paris, FRANCE
This recipe for vanilla is absolutely perfect...the texture and the flavour were exactly what I was aiming for - the fudge of my childhood! The recipe is easy and requires few ingredients (but the evaporated milk is important, as it adds to the flavour). If I had to keep only one of my fudge recipes, this one would definitely be it! Scrumptious!

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