Wild­flower Honey Fudge

Outdoor Lifestyle Magazine - - Letter -

In­gre­di­ents

2 cups (500 mL) gran­u­lated sugar 1/3 cup (75 mL) liq­uid honey ½ cup (125 mL) half & half cream ¼ cup (125 mL) un­salted but­ter 1 tsp (5 mL) vanilla

Di­rec­tions

In a heavy saucepan, stir to­gether the sugar, honey and cream.

Place over low-medium heat stir­ring to dis­solve the sugar.

At­tach a candy ther­mome­ter en­sur­ing the bulb does not touch the bot­tom of the pan.In­crease the heat and bring to a boil. Do not stir till the mix­ture reaches 240’F.

Re­move from heat and stir in the but­ter and vanilla with a wooden spoon.

Beat con­stantly un­til the mix­ture cools and thickens slightly.

Pour into a well-but­tered 8 or 9 inch glass pan.

Cool for 10 – 15 min­utes then score slightly with a sharp knife. Al­low to fin­ish cool­ing.

Cover and re­frig­er­ate.

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