Vanilla Walnut Fudge
Who says fudge has to be chocolate?
Prep Time: 10 minutes
Cook Time: 15 to 20 minutes
Chill Time: about 1 hour
Yield: 36 pieces
2-1/2 cups sugar
1-1/4 cups heavy OR whipping cream
1/3 cup Karo® Light Corn Syrup
1/2 teaspoon salt
1 tablespoon butter
1 tablespoon pure vanilla extract
1 cup chopped walnuts
Butter an 8 x 8-inch square pan or line pan with buttered foil; set aside.
Combine sugar, cream, corn syrup, salt and butter in a heavy 3-quart saucepan. Cook over medium heat, stirring frequently until mixture boils. Continue cooking, stirring occasionally until candy thermometer reaches 235 to 240°F (soft ball stage). Remove from heat; do not remove candy thermometer.
Cool mixture to 100°F. (TIP: To speed cooling, place pan of hot fudge mixture in a cold water bath.) Remove candy thermometer.
Add vanilla. Beat mixture with a wooden spoon until it thickens and begins to lose its gloss (about 4 to 5 minutes). Stir in walnuts.
Pour fudge mixture into prepared pan. Cool completely. When firm, remove from pan; cut into squares.