I found this recipe on the back of a package of Guittard white baking chips nearly 25 years ago, and it's the only fudge recipe I've used since. Half of a 12-oz can of evaporated milk is used, and I always make 2 batches so the other half isn't wasted. You don't have to use vanilla chips, just about any flavor will do but I don't recommend butterscotch - the flavor is TOO strong. At Christmas I like to use green mint chips and "Log Cabin" red cherry chips which I can only find at Target.
Provided by Anna Vandenhazel @annavandenhazel
Categories Candies
Number Of Ingredients 8
Steps:
- Bring milk, sugar, salt and corn syrup to a boil. Continue boiling for 10-11 minutes or until temperature reaches 230-234 degrees (thread stage) on a candy thermometer.
- Add 2 Tbsp. butter, then stir in remaining ingredients until chips are melted.
- Pour into 8- or 9-inch square baking pan lined with waxed paper and chill for 1 hour.
- Cut into 1-inch squares.
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