Grandma’s French Fudge
3 cups sugar
1/3 cup light corn syrup
3/4 cup milk
1 cup coconut
1 teaspoon vanilla
1 cup nuts, chopped (optional)
Butter a 9-by-9-inch pan.
Combine first four ingredients in a heavy, medium-size saucepan. Stirring constantly, bring to a boil.
Reduce heat to low, stir and cook slowly until mixture turns a golden color.
When fudge reaches the soft-ball stage (234° F.), quickly remove from heat and stir in vanilla and nuts.
Pour into prepared pan and, when cool, cut and store in an airtight container.
Note: For best results, use a candy thermometer. Overcooking will result first in taffy and then brittle. Undercooking will leave you with ice cream topping.
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