DIZZY WORLD VANILLA FUDGE
By Gloria Pitzer, as seen in… The Second Helping Of Secret Recipes, Revised (National Home News, St. Clair, MI; November 1978, p. 13).
INGREDIENTS:
1½ cups butter or margarine
13-oz can PET Milk
1-lb brown sugar
2 cups granulated sugar
1/8 tsp salt
1-lb confectioner’s sugar
1 tsp vanilla
INSTRUCTIONS:
Combine butter with milk and melt in 6-qt heavy saucepan over medium heat. Add [brown and granulated] sugars and salt and bring to a boil. Cook at a gentle boil, stirring frequently to avoid scorching – until a small amount dropped from a spoon into a glass of cold water forms a soft ball. Turn off heat. Let cool 20 minutes.
With electric mixer, beat in confectioner’s sugar and vanilla. Beat until thick. Spread [evenly] in two buttered, 9-inch, loaf pans (as used to bake bread). Chill several hours before removing from pans – loosen fudge by running a knife around the edge of all four sides of the pans.
Invert [pan to release the loaf of fudge]. Slice ½-inch thick and wrap in plastic wrap. Keep refrigerated. Makes about 2 pounds. (NOTE: This is also great with maple extract rather than vanilla and the addition of 2 cups chopped walnuts or pecans, when beating.)
Makes excellent item for bake sales or boutiques or even given as a hostess gift. To offer as a gift, chill in 13”x9”x2” pans (well buttered). When firm, cut into 1-inch squares. Place in souffle fluted papers and box.
See also…
