Ingredients

The following ingredients have 16 Servings
  • 2 cups light or dark brown sugar
  • 1 cup granulated sugar
  • 1 cup heavy cream
  • 2 tablespoons light corn syrup
  • ½ teaspoon kosher salt
  • 2 tablespoons unsalted butter
  • 1 teaspoon pure vanilla extract
  • ½ cup chopped nuts ((optional))

Instruction

  • Butter an 8-inch square baking pan.
  • In a medium saucepan, combine the brown sugar, granulated sugar, heavy cream, corn syrup, and salt and heat over medium heat, stirring to dissolve e the sugar. Insert a candy thermometer and cook, stirring, occasionally, until the mixture reaches 238°F (this is known as the soft ball stage: see Note), which will take about 10 to 15 minutes. Be careful that the mixture doesn’t boil up and over the sides over the pan, a little bubbling is fine.
  • Add the butter and stir until melted and blended in, then remove the pan from the heat and let it stand without stirring at all until the mixture has cooled to lukewarm, about 120°F).
  • Beat in the vanilla until the mixture is smooth and creamy. Fold in the nuts, if using. Pour the fudge into the prepared pan and let cool completely. If your kitchen is quite warm, you might want to let it cool in the fridge.
  • Once the fudge has set, cut it into 1-inch pieces with a thin sharp knife. Store in an airtight container for up to a week, or in the fridge if it’s not all that cool in your kitchen. Let come to room temp just before serving.