Wednesday, October 29, 2008

Carmel Fudge - Edna Cole

2 cups of raw sugar
1/8 tsp salt
1/3 cup corn syrup
1 cup milk
2 Tbsp butter
1 tsp vanilla
1 cup coarsely chopped buts (pecans, walnuts, or black walnuts)

In a large pot with a thick bottom, combine the washed raw sugar, salt, corn syrup, and milk. Cook over medium heat, stirring constantly, until mixture boils. Cover and cook for 2 to 3 minutes. Remove the lid, DO NOT STIR, reduce heat, cook until mixture reaches the soft ball stage, 234 degrees F on a candy thermometer.

Place the butter in a large mixing bowl. Remove pan from heat and immediately pour mixture over butter. DO NOT STIR. Cool slightly, add vanilla and beat until creamy. Just as the mixture loses its gloss, stir in nuts. Pour onto greased pan. (Size of pan will be determined by how think you want the fudge to be. Cut into squares when set. Store tightly covered.