This smooth, buttery, melt-in-your-mouth butter heath fudge is a holiday classic for my family that I hope will be for you and yours as well.
*Recipe takes 30 minutes to cook, then takes about an hour and a half to two hours to cool enough to where the chocolate isn't liquid and you can cut it.*
NOTE: This recipe is NOT guaranteed to work unless you follow it exactly - exact same ingredients, quantities of ingredients, instruments used and pan used.
The following are all keys to success for this recipe:
- Use a high quality heavy-bottomed pan, NOT a lightweight pan.
- Use a reliable, calibrated thermometer. Test your thermometer by sticking it in water that is at a full, rolling boil, leave it in for 30 seconds and check what temperature it reads. It should be 212 degrees F. If it's not, either calibrate it or if it's only off by a degree or two make the mental adjustments for what temperature it needs to read for your recipe (if you're supposed to get your recipe up to 238 degrees and your thermometer reads 211 degrees F in the boiling water, then you'd need to cook your recipe until your thermometer reads 237 degrees). The importance of the thermometer's reliability cannot be overstated when it comes to making candy. One degree can make all the difference in whether your candy works or not.
- For this recipe especially, DO NOT try and be creative or make substitutions for ingredients and do not double the recipe. I learned the hard way that does not go well. I tried using pecans instead of walnuts and tried putting it in a different kind of pan for cooling, and it never worked right. As soon as I made it EXACTLY as instructed, it worked.