"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 Holt Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Carrie Holt

Category:
Category:

Ingredients:  
Ingredients:  
8 TBSP butter
3 c. sugar
c. light Karo syrup
tsp salt
1 c. light cream
2 tsp vanilla
1 c. walnuts

Directions:
Directions:
Place all ingredients except vanilla and nuts in a saucepan. Cook over medium heat, stirring constantly, until mixture boils. Continue cooking and stirring until mixture forms a soft ball or until it reaches 234 on candy thermometer. Cool to 110; beat and add nuts. Add vanilla when removed from stove.
Note: This burns easily, so stir it most of the time.

 

 

 

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