Helensburgh Fudge

Course : Fudge
Serves: 1
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Ingredients:

1/2 cup butter or margarine
4 cups granulated sugar
1 cup water
14 ounces sweetened condensed milk -- (not evaporated milk)
2 teaspoons vanilla extract
 

Preparation / Directions:

1. Lightly grease a 15 1/2 x 10 1/2 inch jelly-roll pan. Have ready a small bowl of ice water. 2. Melt butter in a 4- to 5-quart pot. Stir in sugar and water, then milk. Bring to a boil over medium-high heat. 3. Boil 10 to 15 minutes, without stirring, until candy thermometer registers 234 F to 240 F (soft-ball stage) or when a small amount dropped into the bowl of ice water forms a soft ball that flattens when removed from water. 4. Off heat add vanilla, without stirring. When just cool (110 F) and "skin" forms over top of mixture, stir with a wooden spoon until thick and paler. 5. Pour into prepared pan. Chill until firm. Break into bite-size pieces. Store airtight in a cool place, up to 2 months. Makes 3 pounds.

 

Nutritional Information:

4916 Calories (kcal); 119g Total Fat; (21% calories from fat); 25g Protein; 968g Carbohydrate; 352mg Cholesterol; 1340mg Sodium


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