Seashore Fudge

This is the fudge that was famous in Atlantic City and Ocean City, New Jersey.

4 cups granulated sugar
1/3 cup light corn syrup
2 level tablespoon honey
1 cup unsweetened evaporated milk
6 tablespoons butter or margarine
1/2 teaspoon salt
Choice of flavorings

Butter upper sides of a 5-quart saucepan. Put all ingredients except optional ones and your choice of flavorings into the saucepan. Grease and line several small loaf pans or one 12 x 8-inch pan.

Fill kitchen sink with 1/2 inch of water. Dissolve sugar, stirring constantly with wooden spoon over low heat until butter melts and the spoon glides smoothly over bottom of pan. Increase heat to medium and bring to a boil. Wash down any crystals that may have formed with a pastry brush dipped in hot water, using as little water as possible. Clip a candy thermometer to the side of the saucepan. Reduce heat while retaining boil. Stir no more than necessary. Cook to 236 degrees F to 242 degrees F.

Remove saucepan from heat and place it in the sink. If you want to make two different flavored fudges from this batch, divide it now into two batches by pouring one-half into a heatproof bowl. Work the bowl first. Add, without stirring, flavorings or chocolate, then allow to cool.

Stir when lukewarm and skin forms on top (110 degrees F). Stir fudge thoroughly but not vigorously by hand, with electric mixer, or in two batches in a food processor. Pause frequently to allow fudge to react. Watch for fudge to thicken, lose it sheen, become lighter in color or streaked with lighter shade, give off some heat, and suddenly stiffen. If mixing by hand, fudge will "snap" with each stroke; by mixer, mixer wave will become very distinct; by food processor, fudge will flow sluggishly back to center when processor is stopped. Add any optional ingredient for variations before fudge totally candies. Pour, score and store when cool in airtight container in refrigerator or at room temperature.

Brandy Alexander Seashore Fudge
Add 1 ounce brandy and 1 ounce cr