Vanilla Fudge

Dress up the fudge with a topping of chocolate chips, crushed peppermint candies, chopped toffee, or toasted nuts if you like.

1 Tbsp. butter, cold
1½ cups heavy cream
3 cups sugar
¼ cup light corn syrup
¼ tsp. sea salt

Butter an 8” square baking pan; line with parchment paper, allowing a 1” overhang. Butter parchment paper, and set aside. Check the calibration of the candy thermometer. Put butter into a large bowl, and set over a wire rack; set aside. Put cream, sugar, corn syrup, and salt into a medium heavy saucepan.

Cook over medium-low heat, stirring constantly, until sugar has dissolved, about 10 minutes. Raise heat to medium. Bring mixture to a boil, washing down sides of pan with a wet pastry brush to prevent sugar crystals from forming. Attach warm thermometer to pan; continue to cook, without stirring, until mixture registers 238°F (soft-ball stage), 10-15 minutes.

Immediately pour mixture into bowl with butter (do not scrape out the bottom of the pan). Attach thermometer to bowl. Let mixture cool, undisturbed, until it registers 110°F, about 1½ hours.

Remove thermometer. Transfer bowl to a work surface. Using a wooden spoon, begin to gently stir mixture.

Continue to stir, gradually increasing speed until mixture thickens, lightens in color, and loses its sheen, 4-5 minutes.

Pour into prepared pan. Using a small offset spatula, quickly spread fudge to sides of pan, and smooth top. Let fudge cool in pan on a wire rack, about 1 hour. Cover with plastic, and refrigerate until completely set, about 8 hours. Run a sharp knife around non-parchment sides to loosen; lift fudge out. Cut into 64-1” pieces.

Makes about 2 lbs.