Recipe by Linda's Busy Kitchen
My uncle loved to make sweets, and he made this fudge recipe that is one of the creamiest, sweetest, nuttiest "OUT OF THIS WORLD fudges I have ever tasted! I have never seen a recipe like this, and you probably haven't either... You simply have to try it to see what I mean :) I used to make special trips over to have a piece when I knew he was making it LOL
Top Review by Sweetamelia
Piper Lee, did you let the candy thermometer touch the bottom of the pan, giving you a false temperature reading? (I ask because I have done that) <br/>I once had a 30-year-old candy thermometer go bad (imagine that) and ruin a batch of fudge, so before candy season, I calibrate its replacement in boiling water before using it, just in case. Boiling water is always 212 degrees Fahrenheit--so if your candy thermometer reads higher or lower, you can adjust your final cooking temperature accordingly.
- 2 cups sugar
- 3⁄4 cup heavy cream
- 1 cup milk
- 2 tablespoons Karo light corn syrup
- 1⁄2 teaspoon salt
- 1 teaspoon vanilla
- 1 cup nuts
Directions See How It's Made
- In a heavy saucepan combine first 5 ingredients, and mix together.
- Cook on med. heat to 238 degrees using a candy thermometer.
- Take off stove, and add vanilla.
- Beat with wooden spoon until creamy, and shiny.
- Add nuts, and stir well.
- Put in a buttered 11x7" pan.
- Cut into squares.
- Store in cookie tin or tupperware, and refrigerate, if you want to.
- Note: Cooking time is approximate. Use a candy thermometer.