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SUPPLIES & UTENSILS:
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8x8 pan.
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aluminum foil.
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measuring cups & spoons.
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medium to large saucepan.
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candy thermometer.
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electric mixer with paddle attachment, hand-held mixer or wooden spoon.
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scraper.
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airtight container.
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COOKING DIRECTIONS:
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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.
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Line the pan with aluminum foil.
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Melt butter over medium to high heat, stirring occasionally so it doesn't scorch on the bottom.
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The butter, when cooked correctly, should smell toasty and have a golden brown, nutty color.
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Add sugar, milk & corn syrup to the butter.
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Stir until sugar is dissolved.
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Using the candy thermometer, cook to 235 degrees (soft ball).
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Cool to room temperature, about 45 minutes.
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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.
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Add the vanilla.
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Add the nuts (if using).
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Scrape the fudge into the lined pan & smooth the top evenly.
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Let the fudge set firm, either at room temperature or in the refrigerator.
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When the fudge is set, cut it into small 1 inch squares.
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Store the fudge in airtight container at room temperature for a week or in the refrigerator for up to a month.
