"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Vanilla Fudge Recipe

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This recipe for Vanilla Fudge, by , is from The Rogers' Girls Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Joan Downey
Added: Wednesday, September 12, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 Qt Heavy Whipping Cream
4 C Sugar
1 C Light Karo Syrup
1 tsp Vanilla
1-1/2 C Walnuts

Directions:
Directions:
Mix sugar, Karo & 3/4 cut cream. Cook until creamy brown in color. Stir often. Add 3/4 c cream. Bring to a boil. Continue until all cream is used (3/4 cup at a time). Cook on medium heat or lower. Cook to soft ball stage (takes a while to reach). Beat until stiff & add nuts & vanilla. Pour into baking or pyrex dish.

Personal Notes:
Personal Notes:
Jackie Oren requested this one.

 

 

 

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