Heat the ingredients to approximately 200'F, then add 15 lb nonfat powdered milk and 100 lb powdered sugar. Mix and heat to approximately 175'F, add vanilla, butterscotch, maple, or butter flavor, and cast into impressions in starch. By using different percentages of crystal controllers, such as corn syrup and invert sugar, crystallization of the sugar dissolved in the syrup portion of the fudge can be retarded, thus aiding in the retention and distribution of the available moisture. The ratio and composition of the syrup phase to the sugar crystals developed will determine the physical characteristics of the fudge.
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