This recipe makes a caramel fudge, one with no chocolate similar to penuche.
1/4 c light corn syrup
3 T margarine
1/2 t salt
1 c evaporated milk
1/2 c water
2 t vanilla
1 c chopped nuts
Butter sides and bottom of 8x8x2" pan.
a heavy bottom saucepan, combine sugar, syrup, margarine, salt, milk
and water and heat to boiling stirring constantly. Cook rapidly, stirring
several times, until it reaches the soft ball stage. Remove from heat
and add in vanilla; do not stir. Cool to lukewarm and add in the nuts.
Beat mixture until thickened and it loses its gloss. Turn into prepared
pan and cut into desired shapes when cool.
Recipe adapted from:
Cook Book Committee. Fredericksburg Home Kitchen Cook Book. 12th
Fredericksburg: Fredercicksburg PTA, 1978.
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