Silver Spoon Fudge Recipe

Silver Spoon Fudge Recipe

Ingredients:

1 c of milk (evaporated)
1 c of cream; whipped
2 1/4 c of sugar (granulated)
1 Tbsp + 1/2 tsp corn syrup (light)
1.5 tsps vanilla flavoring (or extract)

Instructions:

Brush the inside of a medium-sized saucepan lightly with butter. Combine ingredients, minus the vanilla in the pan.

Separately, brush a 10×5 inch tin pan lightly with butter. Set aside.

In a saucepan, let the sugar dissolve and the butter melt with the other ingredients, with heat set at ‘low’.

Test the bottom using a heat-resistant spatula to make sure no ingredient is clumped or stuck. Set heat at ‘medium’ and let it simmer. Stir only occasionally.

You know when the mixture is ready when it has thickened and some bubbles have started to form at the surface. You may drop a little of the mix into cold water and see if it can retain shape. The result is a small ball that is somewhat chewy.

When readay, turn off heat. Then, add the vanilla; do not stir. As soon as the mixture becomes lukewarm, stir it briskly, pausing often to let the mixture react.

The mixture is done when it has thickened, lost is glossy sheen, and stiffened. If you’re going for variety, make sure to add in your optional flavorings and ingredients before it hardens totally.

Pour the resulting mix into a tin pan, cut into desired shapes and refrigerate. You may also store it in room temp or keep it in the freezer.

Suggested add-ons and combinations (optional)

a. 2 squares of grated chocolate (unsweetened) + 1 Tbsp butter + 1/2 tsp vanilla flavoring

b. chestnuts; chopped (10 oz jar drained in vanilla-flavored syrup)

c. 2 squares of grated chocolate (unsweetened) + 1 Tbsp butter + 1/2 tsp vanilla flavoring + 1 c of cashews; chopped (before fudge hardens)

d. chestnuts; chopped (10 oz jar in vanilla-flavored syrup) + 2 squares of grated chocolate (unsweetened) + 1 c chestnuts; chopped (before fudge hardens)

e. replace cream w/ 2/3 c coconut cream + 1 Tbsp butter (cold) + 1/2 tsp vanilla + 1 c coconut; shredded (before fudge hardens)

f. replace cream w/ 2/3 c coconut cream + 1 Tbsp butter (cold) + 1/2 tsp vanilla + 1/2 c of pineapple; dried, diced (before fudge hardens)

g. 1 Tbsp butter (cold) + 1 tsp pistachio extract + green coloring + 1 c pistachios; chopped (before fudge hardens)

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