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| BLOND FUDGE | |
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2 c. sugar 1 c. milk 1/2 tsp. salt 1 tbsp. butter 1 tsp. vanilla 1/2 c. marshmallow creme 1/2 c. chopped candied cherries Butter sides of heavy 2 quart saucepan. In it combine sugar, milk and salt. Heat and stir over medium heat until sugar dissolves and mixture comes to a boil. Cook to soft-ball stage (238 degrees) stirring only if necessary. Immediately remove from heat. Add butter and cool to lukewarm (110 degrees) without stirring. Add vanilla. Beat vigorously until mixture begins to hold its shape. Add marshmallow creme; beat until fudge becomes very thick and starts to lose its gloss. Quickly stir in cherries and spread in buttered shallow pan or small platter. Score in squares while warm and cut when firm. | |
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recipe reviews #134748
Thomas Treece (Ohio) says:
Did this for Christmas (12/10/13). It is quite tasty fudge and looks festive with the maraschino cherries mixed in. The only reasons I didn't give it a 5 are because a) it's time intensive - watching the candy thermometer heat up and then cool down lasts a couple of hours, and b) it's an awful lot of stirring, especially rigorous after cool-down.
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