Boil the sugar, water and vinegar until it forms a string. Beat in the beaten egg whites. Beat together until cool. Add the nuts and drop on waxed paper.
1 (15-ounce) can evaporated milk 6 cups firmly packed brown sugar 1 teaspoon vanilla 2 tablespoons instant coffee 1/8 pound butter (1/2 stick) 1 (7 or 8-ounce) jar marshmallow creme 2 (12-ounce) packages butterscotch chips 2 to 3 cups toasted almonds
Combine milk and sugar and stir constantly while bringing to a boil; let this boil 6 minutes. Add rest of ingredients all at once and stir until combined. Pour into buttered 8 x 10-inch pan. Chill and cut.
1 cup brown sugar, firmly packed 1/2 cup butter or margarine 1/4 cup milk 1 1/4 to 2 cups confectioners' sugar 1 cup broken walnut meats
Melt butter or margarine, stir in brown sugar. Cook over low heat two minutes. Add milk and let come to rolling boil. Let cool. Add powdered sugar and beat until smooth and thick as fudge. Add nuts and pour into buttered pan.
3 cups brown sugar, packed 1/2 cup water 3/4 cup light corn syrup 2 teaspoons baking powder 2 egg whites, stiffly beaten 1 teaspoon vanilla Combine sugar, water and syrup. Cook until syrup spins like thread. Stir in baking powder. Gradually pour syrup in egg whites, beating constantly. Add vanilla; mix well, drop from teaspoon onto wax paper to cool.
The corn syrup in this fudge helps keep it from being grainy. Ingredients: 3 cups brown sugar 1 cup evaporated milk 1 tablespoon light corn syrup 1 teaspoon vanilla 1 cup chopped nuts, optional 3 tablespoons butter
Preparation: In a medium saucepan (2 to 3-quart size), combine brown sugar with evaporated milk and corn syrup; bring to a boil, stirring constantly. Continue boiling, stirring frequently, to soft ball stage or when candy thermometer registers 234° to 238°.
1/8 cup Butter or Margarine (1/4 stick, cold) 1 1/2 cup Sugar 1 cup Brown Sugar (loosely packed) 2/3 cup Evaporated Milk 4-5 oz Marshmallow Creme or Marshmallow Fluff (may substitute 2 cups of mini-marshmallows) 1 cup Walnuts or Pecans (optional, chopped) 1 tsp Vanilla Extract
Line a bread loaf pan with aluminum foil and set aside. Keep butter chilled.
Heat milk at Medium setting until warm then add sugars. Bring to a rolling boil (Medium-High) while stirring constantly with a wooden spoon. Add marshmallow creme - it may stop boiling. Mix thoroughly. Bring back to a boil for [5] full minutes by the clock (start once the marshmallow has melted AND the boil resumes) - don't cheat this boil - five full minutes - err on the side to too long.
The mixture will start to turn brown during the boil. If you get brown flakes in the mixture then turn down the heat a little.
Remove from heat and add vanilla, nuts (optional), and butter. Let set unstirred for about 2 minutes - the butter should start to melt. Add flavor chips (optional - see below). Mix thoroughly and pour into prepared pan. Cool at room temperature. Remove from pan, remove foil, cut into squares.
FLAVOR CHIPS:
This recipe doesn't call for flavored chips but if you'd like to make it a bit smoother and with more character consider adding the following chips:
BUTTERSCOTCH CHIPS: 1-2 cups - adds a nice penuche-like flavor VANILLA CHIPS: 1-2 cups - smoother and sweeter CHOCOLATE CHIPS: 1-2 cups. Chocolate-Penuche. Only for Chocolate Lovers.
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