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Wedding Cake Fudge




Source of Recipe


Internet


List of Ingredients




1 tablespoon unsalted butter
2 cups sugar
1/2 cup half-and-half
1/2 cup whole milk
1 tablespoon corn syrup (light)
1 teaspoon vanilla extract
1/2 teaspoon salt


Recipe



Prepare a 2 quart sauce pan using a non-stick vegetable spray. Combine sugar, milk, cream, syrup and salt in sauce pan and cook at medium heat until it boils. Stir gently and continue to boil at lowest heat (Med to Med-High) until boiling temperature reaches 236-238 degrees F. Remove from heat and add butter, stir gently, then let sit without stirring. When cools to a lukewarm (roughly 110°F) beat vigorously until it begins to lose it's gloss (5-10 minutes). Spread into loaf pan (8" x 4"). Double recipe to make enough to fill an 8" x 8" pan. Score when warm and cut when cool.

Makes about 1 pound.

Fudge Frosting:
3 cups granulated sugar
1 cup milk or evaporated milk
4 squares unsweetened white chocolate (4 ounces)
3 tablespoons corn syrup
1/3 cup butter
1 teaspoon vanilla

In a 3- or 4-quart saucepan, combine sugar, milk, chocolate and corn syrup. Bring mixture to a boil over medium-high heat, stirring frequently. Reduce heat to medium and put candy thermometer in pan. Continue to cook, stirring occasionally, until mixture reaches 234° (soft ball stage).

Remove from heat - do not stir. Add butter and vanilla and let cool at room temperature, without stirring, to about 110°. This should take about 1 hour. With a wooden spoon, beat until creamy and frosting begins to hold shape. If it becomes too stiff, add a few drops of hot water and beat until creamy. Fudge frosting fills and frosts a 9-inch 2-layer cake.

just put into 9x13 and let cool