Butter Fudge - cooking recipe

Ingredients

4 ounces butter
3 cups granulated sugar
7 ounces evaporated milk
1/2 cup light corn syrup
1 teaspoon vanilla extract
1/2 cup optional nuts, chopped

Preparation

SUPPLIES & UTENSILS:
8x8 pan.
aluminum foil.
measuring cups & spoons.
medium to large saucepan.
candy thermometer.
electric mixer with paddle attachment, hand-held mixer or wooden spoon.
scraper.
airtight container.
COOKING DIRECTIONS:
I pre-measure out all my ingredients first, so I don't have to fumble around (I'm prone to spilling things!) during the assembly & cooking phases.
Line the pan with aluminum foil.
Melt butter over medium to high heat, stirring occasionally so it doesn't scorch on the bottom.
The butter, when cooked correctly, should smell toasty and have a golden brown, nutty color.
Add sugar, milk & corn syrup to the butter.
Stir until sugar is dissolved.
Using the candy thermometer, cook to 235 degrees (soft ball).
Cool to room temperature, about 45 minutes.
Scrape the candy into the electric mixer & beat the candy until it becomes thick, creamy & isn't shiny. If you mix by hand or hand-held mixer, be prepared for it to take longer. WARNING: If you over-beat it, the texture becomes grainy.
Add the vanilla.
Add the nuts (if using).
Scrape the fudge into the lined pan & smooth the top evenly.
Let the fudge set firm, either at room temperature or in the refrigerator.
When the fudge is set, cut it into small 1 inch squares.
Store the fudge in airtight container at room temperature for a week or in the refrigerator for up to a month.