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Vanilla Fudge

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This is a basic vanilla fudge made with the help of a candy thermometer. If you feel confident in your ability to judge the soft ball stage, you might do just as well without a thermometer. I always check the temperature to be sure of a good set.
Feel free to add pecans or chopped candied cherries to this vanilla fudge.

Yield: Makes About 1 1/2 Pounds

Ingredients:

  • 3 cups granulated sugar
  • 3 tablespoons light corn syrup
  • 1 1/2 cups light cream
  • 1/4 teaspoon salt
  • 2 teaspoons vanilla extract or vanilla bean paste

Preparation:

Butter an 8-inch square pan; set aside.

Combine the sugar, corn syrup, and cream in a medium saucepan. Bring to a boil; reduce heat to medium and continue boiling until a small amount of the mixture forms a soft ball when dropped in cold water. Or, using a candy thermometer, until the mixture reaches 236°.

Remove from heat and let cool at room temperature until the mixture reaches 110°. Add the salt and vanilla and beat until the mixture loses its gloss and thickens. Pour into the prepared pan. When the mixture is firm, cut into squares.

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