Virginia Fudge

1. 1

   In a heavy 4 quart saucepan, combine milk, butter corn syrup and sugars.

2. 2

   Place over medium heat and stir occasionally with a wooden spoon until mixture comes to a boil.

3. 3

   If sugar crystals are present put a lid on saucepan for 2 minutes.

4. 4

   Clip on candy thermometer.

5. 5

   Cook to 234F or soft-ball stage.

6. 6

   Cool to luke warm.

7. 7

   Add vanilla.

8. 8

   Stir with a wooden spoon until mixture thickens.

9. 9

   Add nuts and continue stirring until candy loses its gloss.

10. 10

    Scrape out onto plastic wrap.

11. 11

    Pat into a loaf shape about 9x3 inches.

12. 12

    Slice and serve, or wrap in plastic wrap and store in the refrigerator for several weeks.

* Per serving · 4 servings · Values may vary.

No additional tips available.