Burnt Milk Fudge
Source of Recipe
R.J. Williams; Saveur - Sept/Oct 1998
Recipe Introduction
Notes: The secret of this fudge is using goats' milk and four 12-oz. cans of evaporated milk. It comes from R.J. Williams....famous for his "Sho-Nuff's Famous Texas Premium Candy Company".
List of Ingredients
5 pounds sugar
48 ounces evaporated milk
12 ounces evaporated goats milk
2 cups light corn syrup
1 tablespoon salt
1 tablespoon vanilla extract
4 tablespoons butter
1 cup pecans optionalRecipe
Put sugar, evaporated milk, evaporated goats' milk, corn syrup and salt in a large heavy pot. Attach a candy thermometer to the pot. Cook on medium-low heat for 1 hour, stirring often with a wooden spoon. Increase heat to medium and cook, stirring, for 20 minutes. The temperature should rise slowly but steadily. Increase heat to medium-high and cook, stirring constantly, for 20 minutes. Increase heat to high and cook again, stirring constantly, make sure to scrape burned bits off bottom as they develop until the temperature reaches 245 F. Immediately remove pot from heat, stir in vanilla and butter, and continue to stir the mixture occasionally as it cools. When the candy cools to 180 F. stir in pecans (if using), and transfer to a buttered 9x12" baking pan. Cool slightly, cutting into bars while still pliable. Cool completely before serving.
Makes 3 dozen bars
|
|
member logon
