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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Blonde Fudge Supreme Recipe

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This recipe for Blonde Fudge Supreme is from Recipes from the Crossroads, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 c. sugar
3/4 c. milk
3 T. light corn syrup
1/8 tsp. salt
3 T. butter
2 tsp. vanilla
1 c. coarsely chopped nuts
Directions:
Directions:
Combine sugar, milk, corn syrup and salt in 3 quart heavy saucepan. Cook over medium heat, stirring until sugar dissolves. If sugar crystals form on sides of pan, wipe them off. Cook at a fairly low temperature to the soft ball stage, 236º. Add butter, without stirring; cool to lukewarm, 110º. Add vanilla; beat until candy loses its gloss and starts to thicken. Stir in nuts. Pour at once into lightly buttered 8 inch square pan. While warm, mark in 36 pieces. Cool until firm, then cut. Makes 2 pounds. Serve with chocolate fudge for color contrast.

 

 

 

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