2 cup sugar
1 can (5-oz) evaporated milk
1/3 cup milk
1/8 tsp salt
1/4 cup butter
1 tsp vanilla extract
1 broken nuts (optional)
Directions
Line an 8x4x2-inch loaf pan with foil, extending foil over edges of
pan. Butter foil; set aside.
Butter the sides of a heavy 2-quart saucepan. In saucepan combine
sugar, evaporated milk, milk, and salt. Cook and stir over
medium-high heat to boiling. Carefully clip a candy thermometer to
the side of the saucepan. Cook and stir over medium-low-heat to 238
degrees, soft-ball stage (this should take 25 to 35 minutes).
Immediately remove saucepan from heat. Add butter and vanilla, but
do not stir. Cool mixture, without stirring, to 110 degrees,
lukewarm (about 55 minutes). Remove candy thermometer from saucepan.
Beat vigorously with a wooden spoon till fudge becomes very thick and
just starts to lose its gloss (about 10 minutes total). Do not
overbeat.
Immediately spread fudge into the prepared pan. Score into 1-inch
squares while warm. Top each square with a piece of nut, if desired.
When candy is firm, use the foil to lift the fudge out of the pan.
Cut into squares. Store, tightly covered, in the refrigerator. Makes
about 1 lb (32 servings).
Nutrition facts per 1-inch square: 70 calories, 2 g total fat,
30 mg sodium, and 0 g fiber.
Source: Better Homes and Gardens Magazine, December 1996
Shared and MM by Judi M. Phelps. jphelps@slip.net or jphelps@best.com
Servings: 1 lb
Better Homes & Gardens Vanilla Fudge Recipe brought to you by Recipe Ideas
Categories: Candy; Fudge
The History of Recipes
Recipes as an idea can be tracked far back into the far past, at least as far into history as the ancient Egyptians, and maybe further still. Having said that, sadly, these old recipes were just basic hieroglyphic instructions for meal preparation.
In an interesting twist, the oldest recipe discovered, according to academics is a series of tablets in the Sumerian language which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel `exhilarated, wonderful and blissful`. Continuing our culinary historical journey, we find some recipe books which date from the 14th Century ; a cookery book called `Forme of Cury`, and another, similary called `Curye on Inglish`. Amusingly, they are not about the indian curry that appears on menues today, but rather accounts of the types of food on the tables of the upper classes of the time. Later on, in the 15th century, people returning from the crusades brought back many spices and herbs from the holy land, including basil and coriander. These new spices and herbs was responsible for an increase in books on cooking, some of which still exist in private libraries. Over the succeeding few centuries, the powerful and rich competed to offer the most exotic meals, and consequentially the best cooks and their recipe collections were at a premium. Notwithstanding that, it wasn`t until the nineteenth century that formal cookery and cookery books really came of age. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated years of their lives to assembling, trying out, and recording recipes common in their social group. By the advent of the twentieth century, cook books are increasing in popularity mostly as a result of better eduction, increased leisure time and being a little richer. The introduction of the TV gave us celebrity chefs and the demand for the accompanying recipe books. And that brings us to the present day and the invention of the internet, allowing everyone to search through massive numbers of recipes just like those on sites such as this. |
We hope you enjoy this Better Homes & Gardens Vanilla Fudge recipe.
