The Kitchen Korner
Elegant Italian Cream Fudge
** What a great candy recipe for a party—just in time for the Holidays. Enjoy!! **
Ingredients6 cups sugar 1 cup butter or margarine 1/8 teaspoon salt 1 tbsp vanilla 2 1/3 cups evaporated milk 3 cups nuts (pecans, walnuts, etc)
2 cups light corn syrup
Combine sugar, evaporated milk, corn syrup & salt in a 4 qt heavy saucepan. Cook over medium to low heat, stirring constantly until mixture reaches a soft ball stage (238°). Remove from heat & add butter without stirring. Cool to lukewarm. Add vanilla. Beat with electric mixer at slow speed until candy thickens and is very creamy. Stir in nuts quickly. Pour into 2 buttered 8½ x 4½ x 2½loaf pans, cool until firm. Remove candy from pans & wrap each loaf in foil or plastic wrap. Store in cold place.
Make this right before or right after Thanksgiving because if you can let it set for about a month it is creamier. Be prepared to stand over it while cooking. The mixture is thick and it sticks to the pan unless your spoon keeps it moving. And when you beat the lukewarm candy, let your electric mixer do the work. (note: you can also leave out all nuts and it is still a very good rich candy) ALSO NOTE THAT THOUGH THIS IS CALLED FUDGE IT IS NOT CHOCOLATE Happy Thanksgiving!
Your Paragon Kitchen Staff, Shirley, Sara, Jennifer & Kristen
