If you don’t have a candy thermometer, get one. It makes it so much easier to tell when its ready. I made this once w/o one and it came out as just vanilla caramel. (not cooked long enough)
1 cup whipping cream
2 cups white sugar
1 stick salted butter (4 oz)
1 tablespoon light corn syrup
1 teaspoon pure vanilla extract
1. Combine cream, sugar, butter, and corn syrup in a heavy saucepan over low heat. Stir constantly with a wooden spoon until sugar dissolves and butter is melted.
2. Bring to a boil and cook until mixture reaches soft-ball stage, or 238 degrees on a candy thermometer. Remove pan from the heat.
3. When the thermometer reads 110 degrees, add vanilla and mix fudge with a wooden spoon until mixture is creamy and no longer glossy.
4. Spoon into a buttered 9×9 baking pan. Let cool, then cut into squares.
makes 1 lb.