Recipe: Butter Fudge with Variations

BUTTER FUDGE

6 cups white granulated sugar
2 sticks (1 cup) butter (no substitutes)
1 (12 ounce) can evaporated milk
1 cup light corn syrup
Vanilla extract
1 cup chopped nuts

In a large saucepan, cook all ingredients together (except vanilla extract and nuts) to soft ball stage.

Remove from heat and let cool a little; then beat until mixture starts to thicken.

Add vanilla extract and nuts. Fudge should be creamy but firm. Spread in a pan that has been lightly buttered or lined with waxed paper. Refrigerate until firm. When fudge is set, cut into squares.

VARIATIONS:

CHOCOLATE FUDGE:
Add 6 tablespoons unsweetened cocoa powder to sugar.

PEANUT BUTTER FUDGE:
Add peanut butter if peanut butter fudge is desired.

Adapted from source: Recipe Goldmine