---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Golden Fudge
 Categories: Candies
      Yield: 64 Servings
 
      1 c  Evaporated milk or
           - whipping cream
    1/2 c  Water
    1/4 c  Light corn syrup
      3 tb Butter
      3 c  Granulated sugar
    1/2 ts Salt
      1 ts Vanilla
 
  Butter an 8" square baking pan; set aside.

  In a heavy 4 qt saucepan, combine milk, water, corn syrup, butter,
  sugar, and salt. Place over medium-high heat and stir with a wooden
  spoon until mixture comes to a boil.

  Clip on candy thermometer. Stirring constantly, cook to 238°F
  (115°C) or soft-ball stage. Remove from heat. Without stirring,
  pour vanilla over mixture. Leaving thermometer in the pan, cool
  mixture to 110°F (45°C). Remove thermometer. Using a wooden spoon,
  stir mixture for several minutes until it starts to thicken and
  lose its gloss. Scrape into prepared pan.

  Refrigerate 4 hours or until firm. Cut into 1" squares.
  
  Cherry Fudge:
  
  Cut 32 cherries in half. Mark fudge into 1" pieces. While fudge is
  still warm, place 1 cherry half on top of each piece.

  Nut Fudge:
  
  Stir in 1 cup walnuts, pecans or peanuts before pouring into pan.

  Cherry Nut Fudge:
  
  Stir in 1/2 cup chopped candied cherries and 1/2 cup unsalted nuts
  before pouring into pan.

  Coconut Fudge:
  
  Stir in 3/4 cup coconut before pouring into pan.

  Pineapple Coconut Fudge:
  
  Stir in 1/3 cup chopped candied pineapple, 1/2 ts pineapple
  extract, and 1/2 cup coconut before pouring into pan.

  Lemon Or Orange Fudge:
  
  Stir in 1 ts lemon or orange extract and 4 drops of food coloring
  before pouring into pan.
  
  Posted by: Ellie Collin (CMKD93F)
   
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