Rich Creamy Fudge
3 cups granulated sugar
1 1/4 cups whipping cream
1 cup light corn syrup
1/2 cup butter, room temperature
1 teaspoon vanilla extract
1/2 cup sliced pecans or chopped walnuts
Butter a 9" x 5" x 3" loaf pan. Set aside. Use cautionary measures when working with hot syrup.
In a heavy 3 quart saucepan, combine sugar, cream, corn syrup and salt. Cook to 238°F on a candy thermometer, without stirring. Remove from heat and add butter and vanilla, without stirring. Fudge must not be hot, cool to comfortable warm. Beat with mixer until candy thickens and loses its gloss, about 40 minutes. Stir in nuts. Quickly spread in pan. Cool until firm. Remove from pan and wrap in foil or plastic wrap. Store in a cool place. To serve, cut into thin slices.
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