- Line a 9x5x3-inch loaf pan with foil, extending foil over edges of pan. Butter foil; set pan aside.
- Butter the sides of a heavy 2-quart saucepan. In saucepan combine sugar, milk, chocolate, and corn syrup. Cook and stir over medium-high heat until mixture boils. Clip a candy thermometer to side of pan. Reduce heat to medium-low; continue boiling at a moderate, steady rate, stirring frequently, until thermometer registers 234 degrees F, soft-ball stage (20 to 25 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 with a wooden spoon until fudge just begins to thicken. If desired, add nuts. Continue beating until the fudge becomes very thick and just starts to lose its gloss (about 10 minutes total).
- Immediately spread fudge evenly in the prepared pan. While warm, score fudge, into 1- to 1-1/2-inch rounds or squares. For rounds, use round cutters.
- When fudge is firm, use foil to lift it out of pan. Cut fudge into rounds or squares. If desired, drizzle pieces with melted white chocolate. Top with nut pieces dipped in additional melted white chocolate and cooled on parchment or waxed-paper lined baking sheet until set. Makes about 1-1/4 pounds (32 pieces).
From the Test Kitchen
Store in an airtight container at room temperature for up to 1 week.
Nutrition Facts (Old-Time Fudge)
- Per serving:
- 67 kcal ,
- 2 g fat
- (1 g sat. fat ,
- 2 mg chol. ,
- 11 mg sodium ,
- 14 g carb. ,
- 0 g fiber ,
- 0 g pro.