Vanilla Fudge

• Vegetarian
• Gluten free

• Condiments

  • 1/4 cup Corn syrup, light

• Baking & Spices

  • 1/4 tsp Kosher salt
  • 3 cups Sugar

• Dairy

  • 1 tbsp Butter, unsalted
  • 1 1/2 cups Heavy cream

Found on piesandplots.net

Ingredients

• 1 tablespoon cold unsalted butter, plus more for pan
• 1 ½ cups heavy cream
• 3 cups sugar
• ¼ cup light corn syrup
• ¼ teaspoon kosher salt

Directions

• Line an 8-inch square baking pan with parchment with enough overhang to pull the fudge out of the pan. Butter the parchment. Place a large bowl on a wire cooling rack and put the butter in the bowl.
• Put cream, sugar, corn syrup, and salt into a large saucepan and cook over medium-low to medium heat, stirring constantly, until the sugar has dissolved. This will take 10 minutes or more. Once the sugar has dissolved, attach a candy thermometer to the pan, raise the heat to medium or medium high, and bring the mixture to a boil without stirring. Continue to cook the mixture without stirring until it reaches 238 degrees F on the candy thermometer, about 10 to 15 minutes. Do not walk away from the mixture or rely on time to tell when it is done. Watch the candy thermometer. The mixture will bubble a lot. Make sure it does not bubble over the pan.
• Once the mixture has reached the desired temperature, immediately pour it into the bowl with butter on the cooling rack without scraping the bottom of the pan (that is still good for tasting once it has cooled slightly). Attach the candy thermometer to the bowl, and allow the mixture to cool to 110 degrees F, about 1 ½ hours. Do not stir in the butter while cooling.
• After the mixture has cooled, remove the thermometer and take the bowl off the rack. Using a wooden spoon, stir the mixture, increasing in speed until it thickens, lightens in color, and loses its sheen, about 10 minutes. (This is a workout, but just remember it’s burning off the calories for a piece or two!)
• Pour the stirred mixture into the pan with buttered parchment, quickly spreading it to the sides of the pan and smoothing the top. Let the fudge cool on the wire rack for one hour before refrigerating, covered with plastic, until set, at least 5 hours, but 8 is better. Gently loose the fudge from the parchment before cutting into 64 pieces for serving. It will be very soft, so take your time when cutting.
• Store at room temperature for 1 day in a zipper bag, in the refrigerator for 1 week in a zipper bag, or in the freezer, wrapped in parchment and foil and placed in a zipper bag for up to 4 months. Thaw at room temperature for about an hour for a few pieces, longer for the whole pan.