FUDGE My Candy Making Tip Section. Nutty Buttermilk Fudge 2 cups granulated sugar 1 Tablespoon light corn syrup 1 cup buttermilk 1 teaspoon baking soda 1/8 teaspoon salt 1/2 cup butter 1 teaspoon vanilla extract 1 to 2 cups pecans or walnuts, chopped 1. Butter an 8-inch square pan. Set aside. 2. Combine the sugar, corn syrup, buttermilk, baking soda, and salt in a very large, heavy saucepan(to accommodate the foaming action of soda and buttermilk). 3. Cook and stir constantly over MEDIUM heat, washing down sided of pan frequently with a pastry brush dipped in hot water to remove sugar crystals. Cook until sugar is dissolved and mixture comes to a boil. Add the butter and a candy thermometer. 4. Continue to cook over MEDIUM heat, stirring often until candy thermometer reaches 238 degrees F (soft ball stage). Remove from heat. 5. Cool withough stirring until lukewarm-110 degrees F. 6. Add vanilla extract and beat vigorously with a wooden spoon until mixture begins to thicken and lose its gloss. 7. Stir in nuts and quickly spread in the prepared pan. 8. Cool until firm and cut into squares. Store in the refrigerator covered with plastic wrap. Rich Chocolate Fudge 1 cup granulated sugar 1 cup firmly packed brown sugar 1/4 cup light corn syrup 1/2 cup milk 1/4 cup, melted butter 2 Tablespoons cocoa powder 1 teaspoon vanilla extract 1. Butter an 8-inch square pan. Set aside. 2. Combine the sugars, syrup, milk, and melted butter in a large, heavy pan. Boil 2-1/2 minutes, then add the cocoa powder and stir. 3/ Cook and stir over MEDIUM heat until mixture comes to a boil. Wash down sides of pan frequently with a pastry brush dipped in hot water to remove sugar crystals. Add a candy thermometer. 4. Boil 5 minutes, to 238 degrees F, (soft ball stage), stirring occasionally. Remove from heat and add vanilla extract. Allow to cool 5 minutes. 5. Beat with a wooden spoon until creamy. 6. Pour into the prepared pan. Score into squares with a knife. Refrigerate until firm. 7. Cut into squares and store in the refrigerator covered with plastic wrap. Easy No-Cook White Fudge 1 pound vanilla-flavored candy coatings 7 ounces marshmallow creme 1/4 cup butter 2/3 cup sweetened condensed milk 1/2 cup shredded coconut 1 cup pecans, chopped 1. Line an 8-inch square pan with foil. Set aside. 2. Melt the candy coatings. 3. Combine the marshmallow creme, butter, sweetened condensed milk, coconut, and pecans. Stir into the melted candy coatings. 4. Spread in the prepared pan. Cool completely. Cut into squares with a knife. 5. Store in a tightly covered container at room temperature. Caramel Fudge Fantasy 2 cups granulated sugar 6 ounces evaporated milk 2 Tablespoons light corn syrup 10 ounces caramel sauce(ice-cream topping). 1 teaspoon vanilla extract 1/4 teaspoon maple extract 1/2 cup walnuts, chopped 1. Butter an 8-inch square pan. Set aside. 2. Combine the sugar, evaporated milk, corn syrup, and caramel sauce in a large heavy saucepan. 3. Cook and stir mixture over MEDIUM heat until sugar dissolves, washing down the sides of the pan frequently with a pastry brush dipped in hot water to remove sugar crystals. Cook until mixture comes to a boil. Add a candy thermometer. 4. Cook to 238 degrees F (soft ball stage), stirring occasionally. Remove from heat. 5. Stir in vanilla and maple extracts. 6. Beat with a wooden spoon just until mixture begins to lose its gloss. Stir in the walnuts. 7. Pour into the prepared pan. Cut into squares when firm. Store in refrigerator covered with plastic wrap. Easy Chocolate Fudge 2 cups chocolate chips 1 1/4 cups condensed milk 1 cup nuts (pecans or walnuts) 1 teaspoon vanilla extract Combine the chocolate chips and milk in a pan. Warm over the lowest heat possible stirring until smooth. Remove from heat, stir in the nuts and vanilla extract. Spread evenly into a foil lined 8 or 9-inch square pan. Chill for 2 or more hours until firm. Lift from pan and remove foil. Cut into squares. Makes about 2 pounds of fudge. See's Christmas Fudge 3-6 oz. bags chocolate chips 2 cups nuts 1 cup butter 1- 8 oz. jar Marshmallow Cream 2 teaspoons vanilla 4 1/2 cups granulated sugar 1-13 oz. can evaporated milk Mix sugar and milk in pan, bring to a boil. Continue stirring constantly for 10 minutes. Mix chocolate chips, nuts, butter, marshmallow cream and vanilla in a large bowl. Pour hot milk & sugar mixture into cool mix. Stir until melted. Pour into a buttered 9" x 13" pan or jelly roll pan and cut. Yield 4-6 dozen pieces.