Butter Fudge

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • SUPPLIES & UTENSILS:
  • 8x8 pan.
  • aluminum foil.
  • measuring cups & spoons.
  • medium to large saucepan.
  • candy thermometer.
  • electric mixer with paddle attachment, hand-held mixer or wooden spoon.
  • scraper.
  • airtight container.
  • COOKING DIRECTIONS:
  • I pre-measure out all my ingredients first, so I don't have to fumble around (I'm prone to spilling things!) during the assembly & cooking phases.
  • Line the pan with aluminum foil.
  • Melt butter over medium to high heat, stirring occasionally so it doesn't scorch on the bottom.
  • The butter, when cooked correctly, should smell toasty and have a golden brown, nutty color.
  • Add sugar, milk & corn syrup to the butter.
  • Stir until sugar is dissolved.
  • Using the candy thermometer, cook to 235 degrees (soft ball).
  • Cool to room temperature, about 45 minutes.
  • Scrape the candy into the electric mixer & beat the candy until it becomes thick, creamy & isn't shiny. If you mix by hand or hand-held mixer, be prepared for it to take longer. WARNING: If you over-beat it, the texture becomes grainy.
  • Add the vanilla.
  • Add the nuts (if using).
  • Scrape the fudge into the lined pan & smooth the top evenly.
  • Let the fudge set firm, either at room temperature or in the refrigerator.
  • When the fudge is set, cut it into small 1 inch squares.
  • Store the fudge in airtight container at room temperature for a week or in the refrigerator for up to a month.
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