Candy Recipes
Carnation Velvet Fudge
Yield: 3/4 pound
Ingredients
- 3 (1 ounce) squares unsweetened chocolate
- 2 cups granulated sugar
- 2 tablespoons corn syrup
- 1 cup Carnation milk (undiluted evaporated)
- 3 tablespoons butter
- 1 teaspoon vanilla extract
Instructions
- Place sugar into a 2 quart saucepan. Cut the chocolate over the sugar. Add corn syrup and milk. Place over medium heat, stirring until sugar dissolves and chocolate melts. Bring to boiling, cover and cook 2 minutes.
- Uncover and cook, stirring occasionally, to 234 degrees F or until soft ball forms.
- Remove from heat.
- Add butter and let cool without stirring until mixture is 110 degrees F or pan is cool enough to hold in palm of hand.
- Add vanilla extract and beat until thick and no longer glossy.
- Spread in buttered pan.
- When firm, cut into squares.
Notes
Nut Fudge: Just before turning beaten candy into pan, add 3/4 to 1 cup nuts.
Coconut Fudge: Just before turning beaten candy into pan, add 1/2 cup shredded coconut
Raisin Fudge Roll: Add 1/2 cup raisins and 1/2 cup nuts. Form into a roll; chill and slice.