Recipe - Helensburgh Fudge

One half cup Butter or margarine
4 cup Granulated sugar
1 cup Water
1 cn (14 ounces) sweetened
condensed milk (not
evaporated milk)
2 teaspoon Vanilla extract

1. Lightly grease a 15 One half x 10 One half inch jellyroll pan. Have ready a small
bowl of ice water.

2. Melt butter in a 4 to 5quart pot. Stir in sugar and water, then milk.
Bring to a boil over mediumhigh heat.

3. Boil 10 to 15 minutes, without stirring, until candy thermometer
registers 234 F to 240 F (softball 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 bitesize pieces.
Store airtight in a cool place, up to 2 months.

Makes 3 pounds.

Recipe by: WEB SITE 1997

Posted to recipeludigest Volume 01 Number 177 by ctlindab@mail1.nai.net on
Oct 29, 1997