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.
Recipe editor Patricia Mitchell
Kitchen tools you'll need: Baking Sheet, Candy Thermometers, Jelly Roll Pan, Electric Mixer, SaucepanFudge Recipes
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