classic vanilla fudge
- 1 tablespoon butter plus more for greasing pan
- 3 cups granulated sugar
- 1.5 cups heavy cream
- ¼ cup light corn syrup
- ¼ teaspoon salt
- 1 tablespoon vanilla
- Equipment needed: candy thermometer
- Line an 8x8 pan with foil or parchment paper, then grease and set aside
- Set a medium sized heatproof bowl over a wire rack, and add 1 tablespoon of butter and vanilla extract. Set aside
- In a large heavy-bottom pot, add sugar, heavy cream, corn syrup, and salt.
- Heat over medium-low heat, and stir to combine until the sugar has melted (about 10 to 15 minutes)
- Raise heat until the mixture reaches a very gentle simmer and insert a candy thermometer.
- Continue to heat without stirring until the mixture reaches 238F, the soft ball stage.
- While the mixture is cooking, wash down the side of the pot to prevent crystallization.
- When the mixture reaches the target temperature, immediately transfer the contents to the heatproof bowl containing the butter and vanilla. Do not scrape sides or bottom of pot.
- Allow the mixture to cool undisturbed until it reaches 110F - do NOT stir.
- After the mixtures has cooled (about 1.5 hours), begin stirring with a wooden spoon until it thickens and loses its gloss (10 to 15 minutes)
- Immediately transfer to prepared pan, smooth top with spatula or back of a spoon, and let it rest on the counter for at least another hour before refrigerating.
- Refrigerate for at least 8 hours or until set, remove paper or foil, and cut into 64 square pieces.
Recipe by Feeling Foodish at http://feelingfoodish.com/classic-vanilla-fudge/