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Recipe: Burnt - Milk Fudge
Similar Categories: Burnt, Milk, Fudge
5 pounds sugar
4 12-ounce cans evaporated milk
1 12-ounce can evaporated goats' milk -- (or substitute evaporated milk)
2 cups light corn syrup
1 tablespoon salt
1 tablespoon vanilla extract
4 tablespoons butter
1 cup pecans -- optional
Put sugar, evaporated milk, evaporated goats' milk, corn syrup, and salt in
a large heavy pot. Attach a candy thermometer to the pot. Cook on medium-lo
w
heat for 1 hour, stirring often with a wooden spoon. Increase heat to mediu
m
and cook, stirring, for 20 minutes. The temperature should rise slowly but
steadily. Increase heat to medium-high and cook, stirring constantly, for 2
0
minutes. Increase heat to high and cook, again stirring constantly-make sur
e
to scrape the burned bits off the bottom as they develop-until the
temperature reaches 245F. Immediately remove pot from heat, stir in vani
lla
and butter, and continue to stir mixture occasionally as it cools.
When the candy cools to 180F, stir in pecans (if using), and transfer to
a
buttered 9" x 12" baking pan. Cool slightly, cutting into bars while still
pliable. Cool completely before serving.
Yield:
"36 bars"
4 12-ounce cans evaporated milk
1 12-ounce can evaporated goats' milk -- (or substitute evaporated milk)
2 cups light corn syrup
1 tablespoon salt
1 tablespoon vanilla extract
4 tablespoons butter
1 cup pecans -- optional
Put sugar, evaporated milk, evaporated goats' milk, corn syrup, and salt in
a large heavy pot. Attach a candy thermometer to the pot. Cook on medium-lo
w
heat for 1 hour, stirring often with a wooden spoon. Increase heat to mediu
m
and cook, stirring, for 20 minutes. The temperature should rise slowly but
steadily. Increase heat to medium-high and cook, stirring constantly, for 2
0
minutes. Increase heat to high and cook, again stirring constantly-make sur
e
to scrape the burned bits off the bottom as they develop-until the
temperature reaches 245F. Immediately remove pot from heat, stir in vani
lla
and butter, and continue to stir mixture occasionally as it cools.
When the candy cools to 180F, stir in pecans (if using), and transfer to
a
buttered 9" x 12" baking pan. Cool slightly, cutting into bars while still
pliable. Cool completely before serving.
Yield:
"36 bars"
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