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Jim Coleman Recipes

Pure Vanilla Fudge

For this recipe you will need:

  • 2 cups sugar
  • 1 5 oz. can of evaporated milk
  • 1/3 cup milk
  • Pinch of salt
  • 1/4 cup butter
  • 1 drop of Almond extract
  • 1 tsp. of Pure Vanilla extract
  • 32 whole toasted almonds

To prepare this recipe:

Foil a loaf pan to where the foil goes over the edge of the pan & then butter the foil well. Butter the sides of a heavy sauce pan, then over high heat add the sugar, evaporated milk, milk and salt. Bring to a boil, reduce the heat to med-high and cook stirring often until the milk reaches 238 degrees with a candy thermometer.

Remove from the heat and add the butter, almonds extract and vanilla. Cool the mixture to 110 degrees without stirring. When mixture reaches 110 degrees, using a wooden spoon, stir the mixture like crazy until it becomes thick and just starts to lose its shine. (About 10 min.) Spread the fudge into the foiled loaf pan. Score 1" squares and top with an almond piece. When the fudge hardens remove the foil and cut the fudge into squares.

Makes 32 squares.

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