Total Time
1hr 15mins
Prep 15 mins
Cook 1 hr

This recipe is form The Creative Christmas Kitchen by Leisure Arts from the Memories in the Making Series 1992 I have never seen another recipe like it and it is so creamy and yummy delicious.

Ingredients Nutrition


  1. Butter sides of a large heavy saucepan or Dutch oven.
  2. Combine first 5 ingredients in pan and cook over medium-low heat, stirring constantly until butter melts and sugar dissolves.
  3. Using a pastry brush dipped in hot water, wash down any sugar crystals on side of pan.
  4. attach candy thermometer to pan, making sure thermometer does not touch bottom of pan.
  5. Increase heat to medium and bring to a boil. Do not stir while syrup is boiling.
  6. Continue t cook until syrup reaches softball stage (Approximately 234 to 240 degrees).
  7. Test about ½-teaspoon syrup in ice water. Syrup should easily form a ball in ice water but flatten when held in your hand.
  8. Remove from heat: add vanilla. DO NOT STIR until syrup cools to approximately 200 degrees.
  9. Using a medium speed of an electric mixer, beat fudge until thickened and no longer glossy.
  10. Stir in nuts.
  11. Pour into a buttered 8- inch square pan. Cool completely.
  12. Cut into 1-inch squares.
  13. Store in an airtight container in refrigerator.


Most Helpful

This is a favorite from my childhood. One year I didn't cook it long enough and we had a big pot of fudge that wasn't hard - you could eat it with a spoon - and we loved it!! In later years, I made a big batch like that, poured it into a seal tight container and mailed it to my brother for Christmas. Whenever I make it now, I always save some out before the soft ball stage just so we can have spoonfulls. Yes, it's like caramel - almost - or what my mother called pinnoche - but not sticky. It's fantastic even without the nuts.

pwesthays December 15, 2010

Delicious caramel fudge. It took a bit longer to reach softball stage because of the higher proportion of liquid to sugar compared to regular fudge. I made half the recipe and even in a two-quart pot, it foamed up to within an inch of the rim, so be sure you use a larger size pot than you think you need.

StickyToffee August 24, 2009

I'm fighting off my heathens who are trying to get to this. Oops, too late...all gone. Buttery...nutty...heavenly!

gailanng March 21, 2009

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