Created by dienia b on December 20, 2019
Step 1: Butter sides of a large heavy saucepan or Dutch oven.
Step 2: Combine first 6 ingredients in pan and cook over medium-low heat, stirring constantly until butter melts and sugar dissolves.
Step 3: Using a pastry brush dipped in hot water, wash down any sugar crystals on side of pan.
Step 4: Attach candy thermometer to pan, making sure thermometer does not touch bottom of pan.
Step 5: Increase heat to medium and bring to a boil. Do not stir while syrup is boiling.
Step 6: Continue t cook until syrup reaches softball stage (Approximately 234 to 240 degrees).
Step 7: Test about ½-teaspoon syrup in ice water. Syrup should easily form a ball in ice water but flatten when held in your hand.
Step 8: Remove from heat: add vanilla. DO NOT STIR until syrup cools to approximately 200 degrees.
Step 9: Using a medium speed of an electric mixer, beat fudge until thickened and no longer glossy.
Step 10: Pour into a buttered 8- inch square pan. Cool completely.
Step 11: Cut into 1-inch squares.
Step 12: Store in an airtight container in refrigerator.