Ingredients
- 2 cups Sugar
- 1 cup evaporated milk
- 1 teaspoon light-colored corn syrup
- 1/4 cup butter
- 1 teaspoon vanilla
- Broken nuts (optional)
Make it step by step
- 1 Line an 8x4x2-inch loaf pan with foil, extending foil over edges of pan. butter foil; set aside.
- 2 butter the sides of a heavy 2-quart saucepan. In saucepan combine Sugar, evaporated milk, and corn syrup. Cook and stir over medium-high heat to boiling. Carefully clip a candy thermometer to side of pan. Cook over medium-low heat to 238 degrees F., soft-ball stage, stirring frequently. This should take 20 to 25 minutes.
- 3 Remove saucepan from heat. Add butter and vanilla, but do not stir. Cool without stirring to 110 degrees F (about 45 minutes). Remove candy thermometer from saucepan. Carefully stir butter into cooked mixture to incorporate. Beat mixture vigorously with a wooden spoon until fudge becomes very thick (about 8 minutes total). Immediately spread fudge into prepared pan. Score into squares while warm. If desired, top each square with a nut piece. When candy is firm, use the foil to lift it out of pan. Cut into squares. Makes about 1 pound (32 servings).
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Recipes Wiki by Recipes Wiki contributors, under CC BY-SA 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.