3 cups granulated sugar
1 cup heavy cream
1/4 cup butter
2 tablespoon white corn syrup
1/8 teaspoon salt
Butter an 8" square baking pan or line with aluminum foil, extending foil at least 2" over edges of pan.
In a heavy saucepan or skillet lightly brown 1 cup sugar. Slowly add cream, remaining sugar, butter, syrup and salt. Cook to soft ball stage (234-240°F on candy thermometer). Remove from heat. Beat until thick. Pour in prepared pan. Refrigerate 3 to 5 hours until firm.
Using the extended edges, lift fudge from pan. Place on cutting board. Peel off foil. Cut into squares.
For best results, test the accuracy of the candy thermometer prior to making fudge.
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