Lemon Butter Fudge (freezable)
2 C. granulated sugar
1/2 C. evaporated whole milk unsweetened
1 1/2 T. lemon juice
1/4 tsp. salt
1 piece lemon zest (2-inch)
4 T. butter (not margarine)
1/2 tsp. lemon extract (optional) (1/2 to 1)
1/2 C. chopped nuts (optional)
4 drop yellow food coloring (optional)
Butter the upper sides of a 2-quart saucepan. Put all ingredients except
butter and the optional ingredients into the saucepan. Grease and line a
10 x 5-inch pan. Freeze all the butter. Fill the kitchen sink with 1/2
inch of water. Dissolve the sugar. The mixture may look curdled, but it
will turn out fine. Stir constantly with a wooden spoon over low heat
until the spoon glides smoothly over the bottom of the an. Increase heat
to medium and bring to a boil.
Wash down any crystals that may have formed with a pastry brush dipped
in hot water, using as little water as possible. Clip a candy
thermometer to the side of the saucepan. Reduce heat while retaining
boil. Stir no more than necessary. Test in ice water when mixture
thickens and bubbles become noisy. A ball, formed in ice water, should
hold its shape until heat from your hand begins to flatten it, and it
should be slightly chewy. The temperature will be approximately 236�F to
244�F. Remove saucepan from heat and place it in the sink. Add frozen
butter without stirring, then allow the fudge to cool.
Stir when lukewarm and skin forms on top (110 F). Add food coloring and
check flavoring. Add optional lemon extract if desired. Remove zest,
then agitate in a food processor or with an electric mixer and not by
hand. Pause frequently to allow fudge to react. Watch for fudge to
thicken, lose its sheen, become light in color or streaked with lighter
shades, give off some heat, and suddenly stiffen.
If mixing by hand, fudge will "snap" with each stroke; by mixer, mixer
waves will become very distinct; by food processor, fudge will flow
sluggishly back to center when processor is stopped.� Add optional
chopped nuts just before you pour. Pour, score and store when cool in
airtight container in refrigerator or at room temperature. Yields 1
pound. This recipe is not easily doubled, but it can be frozen. |