Cream Fudge
 

Cream Fudge

4 cups sugar
4 tablespoons light corn syrup
2 heaping teaspoons cornstarch
1 1/3 cups undiluted evaporated milk
2 tablespoons butter
2 teaspoons vanilla

Cook first 4 ingredients to a soft ball stage, 238 F, stirring constantly.
Add butter and vanilla; do not stir. Cool to lukewarm, then heat until
candy loses its sheen; when thick enough to handle, knead and shape into
rolls. When set, cut into pieces

Jenn B in SEMO

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