Recipe - Golden Fudge

1 cup WHIPPING CREAM*
One half cup WATER
One fourth cup LIGHT CORN SYRUP
3 tablespoon BUTTER
3 cup GRANULATED SUGAR
One half teaspoon SALT
1 teaspoon VANILLA

*Note: Evaporated milk may be substituted for the whipping cream if
desired. Butter an 8inch square baking pan; set aside. In a heavy 4quart
saucepan, combine milk, water, corn syrup, butter, sugar and salt. Place
over mediumhigh 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 softball 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 1inch squares. VARIATIONS
Cherry Fudge Cut 32 candied cherries in half. Mark fudge into 1inch
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 One half cup chopped candied cherries and
One half cup unsalted nuts before pouring into pan. Coconut Fudge ~ Stir in 3/4
cup coconut before pouring into pan. PineappleCoconut Fudge ~ Stir in 1/3
cup chopped candied pineapple, One half teaspoon pineapple extract and One half 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. Shared by ELLIE COLLIN, Prodigy ID# CMKD93F.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini