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Christmas Fudge

Western.Chefs's picture
Ingredients
  Granulated sugar 3 Cup (48 tbs)
  Cream of tarter 1⁄4 Teaspoon
  Salt 1⁄4 Teaspoon
  Light cream 1 Cup (16 tbs)
  Butter/Margarine 1 Tablespoon
  Vanilla extract 1 1⁄2 Teaspoon
  Chopped nuts 1⁄2 Cup (8 tbs)
  Finely chopped pitted dates 1⁄4 Cup (4 tbs)
  Finely chopped candied cherries 1⁄4 Cup (4 tbs)
Directions

Combine first four ingredients in a large saucepan, while stirring.
Place over low heat and bring slowly to the boiling point, stirring frequently, so that the sugar is completely dissolved before the boiling point is reached.
Just as mixture starts to boil, wipe down sides of pan carefully with a wet piece of cheesecloth wrapped around the tines of a fork.
Boil without stirring to 238°F or until a little of the mixture dropped in cold water forms a soft ball.
Remove from heat; drop in butter, but do not stir in, and cool, without stirring, to 110ºF or until the candy is lukewarm.
Add vanilla, then beat with a spoon or electric beater at medium speed until the mixture loses its gloss, and a small amount dropped from a spoon holds its shape.
Then add combined nuts and fruits, and pour quickly into a greased or oiled pan about 12" x 8" x 1".
When cool, cut in squares.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Chilling
Occasion: 
Christmas
Ingredient: 
Vanilla

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