S Rachel Allen Fudge

Instructions

1. Line an 8x8 inch square baking pan with parchment paper, leaving an overhang on the sides for easy removal later. Lightly grease the parchment paper with cooking spray.

2. In a heavy-bottomed saucepan over medium heat, stir together the granulated sugar and heavy cream until the sugar dissolves, and the mixture comes to a simmer.

3. Allow the mixture to cook, without stirring, until it reaches 240°F using a candy thermometer (soft ball stage).

4. Remove the saucepan from the heat and stir in the unsalted butter until fully incorporated. Add in the vanilla extract and a pinch of salt, stirring well.

5. Allow the mixture to cool slightly, then beat it with a wooden spoon or a hand mixer until it thickens and loses its glossy appearance. If adding nuts, fold them in now.

6. Quickly pour the fudge mixture into the prepared baking pan, using a spatula to smooth the top evenly.

7. Refrigerate the fudge for at least 2-3 hours, or until completely set.

8. Once set, use the parchment paper overhang to lift the fudge out of the pan. Cut into small squares using a sharp knife.

9. Serve and enjoy. Store leftovers in an airtight container at room temperature.