Cream Fudge

Preparation

• • Line a 25 x 16-cm (10 x 7-inch) pan with parchment paper, letting it hang generously over 2 sides.
  • Butter the sides where there is no paper.
  • In a saucepan, combine all the ingredients.
  • Bring to a boil and cook over high heat for about 20 minutes or until a candy thermometer reads 115 °C (240 °F).
  • Remove from the heat and let stand for 10 minutes. Beat at high speed for 5 minutes. Spread in the pan. Cover and chill for several hours.
  • Cut into squares and serve.