Cooking for Daily Living
Icings, Glazes and Candies
White Fudge

2 c. sugar
2 Tbsp. white corn syrup
2/3 c. evaporated milk (undiluted)
1/2 stick butter or margarine
8-10 large marshmallows

Boil ‘til it can be rolled into a soft ball from drops in cold water.

Remove from heat and add: 1 tsp. vanilla and the marshmallows. Stir ‘til marshmallows melt. Let stand while you butter a plate.

Beat ‘til very thick and add chopped nuts, if desired.

Pour on buttered plate and cut when cool.