Ingredients
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2 cup sugar
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½ cup milk
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½ cup half-and-half or light cream
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1 tablespoon light-colored corn syrup
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1 tablespoon butter
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1 teaspoon vanilla
Directions
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Line an 8 x 4 x 2-inch loaf pan with foil, extending foil over edges of pan. Butter foil; set pan aside.
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Butter sides of a heavy 2-quart saucepan. In pan combine sugar, milk, half-and-half, and corn syrup. Cook and stir over medium-high heat till mixture boils. Clip a candy thermometer to pan. Reduce heat to medium-low; continue boiling at a moderate, steady rate, stirring frequently, till thermometer registers 238 degrees F, soft-ball stage (25 to 35 minutes).
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Remove saucepan from heat. Add butter and vanilla, but do not stir. Cool, without stirring, to 110 degrees F (about 55 minutes).
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Remove thermometer from saucepan. Beat mixture vigorously till fudge becomes very thick and just starts to lose its gloss (about 10 minutes total).
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Immediately spread fudge in prepared pan. Score into squares while warm. When firm, use foil to lift it out of pan. Cut fudge into squares. Store tightly covered. Makes about 1 pound (32 pieces).
Nutrition Facts (per serving)
| 61 | Calories |
| 1g | Fat |
| 13g | Carbs |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 32 | |
| Calories 61 | |
| % Daily Value * | |
| Total Fat 1g | 1% |
| Saturated Fat 1g | 5% |
| Cholesterol 3mg | 1% |
| Sodium 8mg | 0% |
| Total Carbohydrate 13g | 5% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.