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"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

Candy: White Fudge Recipe

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This recipe for Candy: White Fudge is from Treasured family Recipes, 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:  
2¼ cups sugar
½ cup sour cream
¼ cup milk
2 Tablespoon Butter
1 Tablespoon light corn syrup
¼ teaspoon salt
2 teaspoon vanilla
1 cup coarsely chopped English Walnuts
⅓ cup quartered Candied Cherries
Directions:
Directions:
Combine sugar, sour cream, milk, butter, corn syrup and salt in heavy 2 quart saucepan. Stir over moderate heat until sugar is dissolved and mixture reaches a boil. Boil over moderate heat 9-10 minutes to 238º (soft ball stage). Remove from heat and allow to stand until lukewarm (110º), about 1 hour. Add vanilla, and beat until mixture just begins to lose its gloss and hold its shape. (Requires little beating). Quickly stir in walnuts and cherries, and turn into oiled pan. Let stand until firm before cutting.
Number Of Servings:
Number Of Servings:
Makes 1and half pounds.
Personal Notes:
Personal Notes:
I double this recipe except the cherries and nuts.

 

 

 

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