"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

Blonde Fudge Supreme Recipe

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This recipe for Blonde Fudge Supreme, by , is from Recipes from the Crossroads, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ann Moody
Added: Wednesday, December 31, 2008

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, 236. Add butter, without stirring; cool to lukewarm, 110. 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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