Vanilla Fudge

  • 2 cups sugar
  • 2/3 cup whole milk
  • 2 tablespoons light corn syrup (Karo)
  • 1/4 teaspoon salt
  • 2 tablespoons butter (plus more for buttering pan)
  • 1 teaspoon vanilla extract
Use a few teaspoons of butter to butter an 8x8-inch pan or dish.

Combine the sugar, milk, corn syrup and salt in a heavy, deep saucepan. Cook over medium heat, stirring constantly, until mixture comes to a boil, 10 to 11 minutes. Put a lid on the pan for 1 minutes to dissolve any sugar crystals on the side of the pan.

Remove lid and allow mixture to boil, without stirring, until mixture reaches soft ball stage (about 236°F on candy thermometer), about 9 to 10 minutes. Remove from heat and stir in the butter, just until blended.

Without stirring, allow the mixture to cool to 110°F. This takes 30 to 40 minutes. Have patience.

Beat by hand or with an electric mixer until thick, creamy and mixture loses its gloss, about 10 minutes. Spread in buttered 8-inch square dish, and cut into squares.

Makes about 4 dozen pieces.

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