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Paul Roberts' Italian Fudge Recipe

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This recipe for Paul Roberts' Italian Fudge, by , is from Cookin' With June Bug, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Linda Vilcone
Added: Thursday, April 7, 2005

Category:
Category:

Ingredients:  
Ingredients:  
3 C. white sugar
1 can evaporated milk
1 T. vanilla extract
Chopped nuts
1/2 stick butter

Directions:
Directions:
"MUST use a heavy iron skillet and stir EVERY second!" This is written by June on the top of the recipe card.

Over medium heat, melt 1 C sugar in skillet, add a little of the milk (will foam up), then more sugar and cook down. Keep cooking and adding sugar and milk until both are gone. Keep checking the mixture until it is a little past soft ball stage. Or put some in a little dish in freezer and stir. If it gets dull it is done and you must hurry to get it off the heat. Immediately add butter and vanilla and "stir like MAD!" June advises on recipe card, "You must hurry to put it in a greased 8x8 pan as it hardens quickly and is easy to break a wooden spoon as you are stirring."

Personal Notes:
Personal Notes:
Okay, that is the recipe exactly as written by June. It is very tricky to make. If you are lucky enough to succeed, you will certainly enjoy a special treat. The finished fudge is a coppery color and is very creamy and smooth when you eat it. It's an extraordinary candy worth all the trouble! In my opinion, pecans taste the best in this fudge.
Good luck!

 

 

 

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