Creamy fudge!

This recipe comes from my mom via an aunt of mine in Nova Scotia and makes a basic brown sugar fudge.

1/4 cup corn syrup
2 1/4 cup white sugar
1 1/2 cup brown sugar
1/2 cup butter
1 cup milk
1 tsp vanilla

Fill sink with cold water and ice cubes.

Mix first five ingredients in pot for the stove and bring to a boil. Let boil until it reaches soft-ball stage, or approx. 235 degrees (no less than 234 and no more than 244 but sooner is better).

Place pot in sink. Let cool and add vanilla. Beat until thick.
Pour into an 8″x8″ pan.

There’s a bit of an art and some experience that tells you when to pour it. You have to catch it when it’s still warm enough to actually pour and not yet crystallized because when it goes, it goes quickly.

For chocolate, add 1/3 cup cocoa with the first five ingredients. To make it flavoured, use extract and replace vanilla.




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