Old recipe for maple fudge calls for 3/4 cup top milk or light cream?

what do I use as a substitute or can I buy them, also is top milk same as whole milk?


can I us light cream for coffee will this work for the recipe?Old recipe for maple fudge calls for 3/4 cup top milk or light cream?
top milk is heavy cream. called top milk since the cream is the part skimmed off of the top of the bucket of milk.Old recipe for maple fudge calls for 3/4 cup top milk or light cream?
This is a recipe I remember my mother makeing at holiday time for years it's called penuche fudge.





Ingredients


3 cups lightly packed brown sugar


1 cup white sugar


1/2 teaspoon salt


1 cup evaporated milk, not lowfat


2 tablespoons butter


1/2 cup chopped pecans


1 teaspoon vanilla


Directions


1Grease a 9-inch cake pan and set aside.


2In a saucepan, combine sugars, salt, evap milk (substitute cream if you wish) and butter; cook over medium heat, stirring, until sugars dissolve.


3Continue cooking, stirring occasionally to prevent sticking, until mixture reaches the soft-ball stage (236F on a candy thermometer).


4Remove from heat and let cool, without stirring, until the bottom of the pan is lukewarm and you can touch it; the mixture will be about 110F on a candy thermometer.


5With a wooden spoon and a strong arm, beat until mixture loses its gloss, then quickly stir in the nuts and vanilla.


6Pour into prepared pan and when completely cool, cut into squares.


7Make 1-1/2 lbs fudge.
Yes, use light cream!


In the 'old' days, milk was not homogenized like today.


The cream float to the top, %26amp; could be separated by a special spoon.


People often extracted the top milk to use on cereal %26amp; in coffee.


Today, most cream is separated %26amp; sold at a mark-up for profit.


Homogenized milk is less popular %26amp; skimmed milk is now the norm.
Same as answer above!!!..enjoy!!