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2 cups Sugar
1 tin (5oz) evaporated Milk
1/3 cup Milk
1/8 teaspoon Salt
1/4 cup Butter
1 teaspoon Vanilla extract
Line an 8*4*2inch loaf pan with foil, extending foil over edges of pan.
Butter foil, set aside. Butter the sides of a heavy 2-quart saucepan.
In another 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 238F, soft-ball stage (25-35 minutes).
Immediately remove saucepan from heat.
Add butter and vanilla, but do not stir. Cool mixture, without stirring, to 110F, luekwarm (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 onto the prepared pan.
Cut 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 1lb (32 servings)
Recipe by P Narang
Submitted by June Wirk (22), Jamshedpur