Recipes and Cooking Opera Fudge 4.4 (8) The holidays wouldn't be the same without a traditional fudge recipe. A great make ahead recipe for your Christmas platter. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Rate It Share Share Tweet Pin Email Prep Time: 20 mins Cook Time: 30 mins Cool Time: 55 mins Total Time: 1 hrs 45 mins Servings: 32 Yield: 1 pound (32 pieces) Jump to Nutrition Facts Ingredients 2 cup sugar ½ cup milk ½ cup half-and-half or light cream 1 tablespoon light-colored corn syrup 1 tablespoon butter 1 teaspoon vanilla Directions Line an 8 x 4 x 2-inch loaf pan with foil, extending foil over edges of pan. Butter foil; set pan aside. 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). Remove saucepan from heat. Add butter and vanilla, but do not stir. Cool, without stirring, to 110 degrees F (about 55 minutes). Remove thermometer from saucepan. Beat mixture vigorously till fudge becomes very thick and just starts to lose its gloss (about 10 minutes total). 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). Rate it Print Nutrition Facts (per serving) 61 Calories 1g Fat 13g Carbs Show Full Nutrition Label Hide Full Nutrition Label 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.