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 

Method

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

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