Page 28 2013 Home for the Holidays Special edition of LINCOLN DAILY NEWS.com
using either evaporated or condensed milk as
a substitute if you don’t have whole milk on
hand.
This fudge can be dressed up for the holidays
with nuts or candied fruit, according to your
taste. Its simple base allows you to use your
imagination to create your own unique look and
taste.
Christmas Butter Fudge
4 cups sugar
2 cups milk
1 stick butter
1/4 teaspoon salt
1 teaspoon vanilla
Optional to mix in or place on top:
1/4 cup finely chopped candied cherries or
candied fruit
1/4 cup blanched pistachios
Combine sugar, milk, butter and salt in a large
saucepan; bring to boil, stirring constantly until
sugar is dissolved.
Continue to cook over medium heat, stirring
occasionally until thermometer reaches 236
degrees.
Remove from heat and set the pan in another
pan of cold water. Do not stir or beat until the
mixture has cooled to lukewarm.
Add vanilla and beat until candy becomes
thick, creamy and loses its shine. When it
begins to set up (take a firmer form), if nuts or
candied fruit are desired, quickly fold those in.
Pour into a buttered 8-by-8-inch pan.
When firm, cut into squares. Leave plain or
dress each square with chopped candied fruit;
candied, zest or slivered curls of lemon, orange
or lime rinds; a pecan or walnut half; chopped
peanuts; shaved chocolate curls; sprinkle with
cocoa or dried espresso powder; or how about
a chocolate-covered espresso bean on some of
the squares.
You can dress this up by placing individual
fudge squares in a paper candy cup, place in a
box and add holiday-colored, candy-covered
almonds or peanut M&M’s between papered
pieces.
Here are a few suggested websites that offer
traditional candy recipes and new twists on old
favorites. One of the advantages to online reci-
pe sites is that some provide reader comments,
which can be quite helpful in candy making.
u
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