This recipe is from Chatelaine magazine, circa 1965. Tried and true, the recipe works perfectly today with no alterations. Gorgeously sweet, buttery fudge with no apologies for calories or fat. YUM.
- 3 cups granulated sugar
- ¼ cup light or white corn syrup
- 3 tablespoons unsalted butter
- ½ teaspoon salt
- 1 cup evaporated milk
- ½ cup water
- 2 teaspoons vanilla
- Combine sugar, corn syrup, butter, salt, evaporated milk and water in a large saucepan. Heat to boiling, stirring and brushing down sides of pan with wet pastry brush. When it reaches boiling put in a candy thermometer and continue to heat, stirring occasionally, to 238˚F (softball stage).
- Remove from heat and add vanilla but do not stir. Allow to cool to 110F or lukewarm (takes about 45 minutes).
- Beat for a few minutes to thicken, then pour into parchment or foil-lined 8″ x 8″ pan. Using a large piece of saran wrap on the top, smooth with fingertips. Remove saran and allow to cool before cutting into bite-sized (or larger!) pieces.