Title: Helensburgh Fudge
Categories: Fudge
Yield: 1 Servings

1/2 c Butter or margarine
4 c Granulated sugar
1 c Water
1 cn (14 ounces) sweetened
-condensed milk (not
-evaporated milk)
2 ts Vanilla extract

1. Lightly grease a 15 1/2 x 10 1/2 inch jelly-roll pan. Have ready a small
bowl of ice water.

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

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

Makes 3 pounds.

Recipe by: WEB SITE 1997

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