One of my favorite booths at the state fair is the “Fudge and Caramel Apple” stand. I love all the different kinds of Fudge. This recipe is fun and taste a lot like my favorite fudge at the Utah State Fair.
State Fair Fudge
2 Cups Sugar
8 oz. Whipping Cream (not whipped)
1/2 Cup butter, cut into cubes
12 oz. of Symphony Candy bars, broken into pieces or chocolate chips of your choice.
1 teaspoon vanilla
1 cup chopped nuts of your choice if desired. (Pine nuts do not work, just saying LOL)
Butter the bottom and sides of an 8 x 8 or 9 x 9 pan. Set aside.
In a heavy saucepan, combine sugar and cream. Cook over medium high heat to a soft ball stage.
Remove from heat and add the butter and candy pieces. With a heat resistant rubber spatula stir until melted and smooth. Add the nuts, if using. Pour into prepared pan. Let cool. Cut when ready to serve.
I also like to add mini-marshmallows to the fudge after I add almonds or walnuts for a rocky road fudge.
**Soft ball stage is 240 degrees at sea level. BUT test your candy thermometer in boiling water, it would read 212 degrees at sea level, but here in Heber it will boil at 203 degrees so minus 9 degrees from the number you are told to cook to at sea level. So, I cook to the fudge to 233 degrees at my altitude of 5200 feet.
You can also half this recipe, just pour into a buttered bread pan. Or double the recipe and pour into 9x9 for thick fudge or 13x9 pan for thinner fudge.
*Gluten Free as written.
Jan Dairy Keen