Robin's White Fudge Recipes
2 c. sugar
1/2 c. evaporated milk
1/2 c. water
1/2 t. salt
2 T. butter
1 t. vanilla
1/2 c. marshmallow creme
1/2 c. chopped nuts or candied cherries,
Combine sugar, milk, water and salt;
heat to a boil over moderate heat. Brush sides
of pan with wet pastry brush to remove sugar
crystals. Cook, stirring frequently, to soft
ball stage, 236 degrees. Add butter and vanilla.
Cool at room temperature, without stirring,
until lukewarm, 110 degrees. Beat until
mixture holds it shape. Add marshmallow creme,
beat till thick. Spread in buttered pan. When
firm, cut into squares. One half c. chopped
nuts or 1/l2 c. candied cherries may be added
after adding marshmallow creme, if desired.
Here's the other one.
3 3/4 cups confectioners' sugar
6 tablespoons butter
3 tablespoons milk
1 tablespoon vanilla extract
1 pinch salt
1 Grease a 9x5 inch pan. Set aside.
2 In a 3 quart saucepan, over very low heat, mix together confectioners sugar, butter, milk, vanilla, and salt until mixture is creamy.
3 Pour quickly into greased 9x5 inch pan. Refrigerate until firm, then cut into squares. Store in an airtight container in the refrigerator.
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