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Vanilla Walnut Fudge

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  • Yield: 36 pieces
  • Prep Time:  10 minutes
  • Chill Time: about 1 hour
  • Cook Time: 15 to 20 minutes


  • 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.

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