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Fudge
Preparation info
- Makes
4 lb
- Difficulty
Easy
Appears in
By Culinary Institute of America
Published 2015
Ingredients
| Ingredient | U.S. | Metric |
| Milk |
Method
- Line the bottom and sides of a half sheet pan with aluminum foil.
- Combine the cream and milk. Pour 8 oz/230 g of the mixture into a heavy-bottomed saucepan, add the sugar and corn syrup, and bring to a boil, stirring constantly to dissolve. Continue to cook and stir until the mixture reaches 230°F/110°C.
- Add the butter and salt and stir to blend. Slow
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