Caramel Fudge
posted by Leigh Ann- December 5, 2000

Grandma Harrison's Fudge:

3 cups Sugar
1 cup Heavy Whipping Cream
1/2 cup Whole Milk
1/3 cup white corn syrup
1 tsp vanilla
1/4 cup Butter

Combine first 4 ingredients in a heavy pan. Bring to boil over medium heat stirring constantly. When boils stop stirring. Cook to firm ball on candy thermometer or test in water. Remove from heat, add butter and vanilla; place in sink of cold water. Let cool until you can hold your hand on the bottom of the pan. (approximately 5 minutes). Beat with mixer until fudge starts to thicken and begins to loose it's shine. Turn out onto buttered wax paper or into a 9x9" square buttered pan.

Variations: I sometimes add 1/2 cup pecans, walnuts or coconut. This recipe also makes wonderful chocolate fudge. Add 2 tbsp cocoa and decrease corn syrup to 2 tbsp. Cook as directed.

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