Butter Fudge

Total Time: 1 hr Preparation Time: 1 hr

Ingredients

• 4 ounces butter
• 3 cups granulated sugar
• 7 ounces evaporated milk
• 1/2 cup light corn syrup
• 1 teaspoon vanilla extract
• 1/2 cup optional nuts, chopped

Recipe

• 1 supplies & utensils:.
• 2 8x8 pan.
• 3 aluminum foil.
• 4 measuring cups & spoons.
• 5 medium to large saucepan.
• 6 candy thermometer.
• 7 electric mixer with paddle attachment, hand-held mixer or wooden spoon.
• 8 scraper.
• 9 airtight container.
• 10 cooking directions:.
• 11 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.
• 12 line the pan with aluminum foil.
• 13 melt butter over medium to high heat, stirring occasionally so it doesn't scorch on the bottom.
• 14 the butter, when cooked correctly, should smell toasty and have a golden brown, nutty color.
• 15 add sugar, milk & corn syrup to the butter.
• 16 stir until sugar is dissolved.
• 17 using the candy thermometer, cook to 235 degrees (soft ball).
• 18 cool to room temperature, about 45 minutes.
• 19 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.
• 20 add the vanilla.
• 21 add the nuts (if using).
• 22 scrape the fudge into the lined pan & smooth the top evenly.
• 23 let the fudge set firm, either at room temperature or in the refrigerator.
• 24 when the fudge is set, cut it into small 1 inch squares.
• 25 store the fudge in airtight container at room temperature for a week or in the refrigerator for up to a month.