posted by Southern 03-24-99 7:38 AM
WHITE FUDGE
2 tablespoons butter
2/3 cup cream, milk, or water
2 cups sugar
Pinch of salt
1 teaspoon vanilla
Combine all ingredients (except vanilla) in a heavy saucepan. Heat slowly, stirring until sugar dissolves. Then cover until mixture boils. Remove cover and cook without stirring to softball stage (240 °F).
Add vanilla. Then cool to lukewarm (110 °F) without stirring. Beat until mixture loses its shine and becomes creamy. Pour into buttered pan, 8 or 9 inches square. (If mixture gets too stiff, restore it to spreading consistency by kneading or adding a few drops of cream.)
When slightly set, mark into squares.Allow to set completely before cutting into squares.
SOURCE: Ruth Berolzheimer, editor, "The Candy Book" (Chicago: Consolidated Book Publishers, 1941)