- 2 cups Imperial Sugar Extra Fine Granulated Sugar
- 3/4 cup buttermilk
- 1/2 cup corn syrup
- 1/2 teaspoon vanilla
- 1/2 cup nuts
- Combine sugar, buttermilk and corn syrup; cook to soft ball stage (236° F) or 24° F above boiling point of water.
- Remove from heat and allow mixture to cool undisturbed, until pan can be held on hand with comfort.
- Add flavoring, stir until creamy; add nuts and turn into buttered pan or on damp cloth and shape into roll. Slice when firm.
Imperial Sugar Insight
Note: A candy thermometer is essential for this recipe. If syrup is gets too hot, your fudge will be hard and grainy. If the temperature is too low, it may not thicken at all.