Vanilla Fudge

2 C. white sugar

4 T. corn syrup

2/3 C. heavy cream

2 T. butter

1 C. milk

1/4 t. salt

1 t. vanilla

Stir sugar, cream, milk and syrup with salt in a saucepan. Bring slowly to a boil. Continue boiling without stirring until mixture reaches a temperature of 238° F. or soft ball stage.

Cool without beating to a temperature of 110° F. or until mixture feels just warm. Add vanilla and beat mixture until it loses its gloss and thickens. Pour into a buttered pan and cut when cool.

Variations :

Marshmallow - Add 3/4 cups marshmallow cream and 1/2 cup chopped candied fruit just before fudge is ready to pour, beat in.

Lemon - Omit vanilla and use 1 1/2 T. lemon rind grated and 8 drops yellow food coloring.

Orange - Omit vanilla and use 1 1/2 T. orange rind and a few drops each of red and yellow coloring.

Cherry - Omit vanilla and add 1/2 cup chopped maraschino cherries and a few drops of almond extract and red coloring.