1 1/2 pounds
3 cups granulated sugar
3 tablespoons light corn syrup
1 1/2 cups light cream
1/4 teaspoon salt
1 1/2 teaspoons vanilla extract
Line an 8" x 8" baking pan with aluminum foil, extending foil at least 2" over ends of pan. Lightly butter foil. Set aside. Use cautionary measures when working with hot syrup.
In a heavy saucepan, combine sugar, corn syrup and cream. Stir until the sugar dissolves, cover with a lid briefly to get any sugar crystals off the sides of the pan. Remove cover. Bring to a boil, and cook without stirring, until mixture reaches the soft ball stage or 234°F to 240°F on a candy thermometer or until a small amount of mixture forms a soft ball when dropped in very cold water.
Remove from heat and let stand until lukewarm (110°F or 45°C). Add salt and vanilla and beat until mixture thickens and loses its gloss. Pour into prepared baking pan.
Let stand 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.
Click here for a full listing of fudge recipes on this site.