The cream and butter make this vanilla fudge rich and the combination of ingredients gives it a creamy but slightly sticky texture.
750 ml (3 cups) granulated sugar
250 ml (1 cup) half-and-half (10 per cent) cream
125 ml (1/2 cup) milk
50 ml (1/4 cup) light (white) corn syrup
30 ml (2 tbsp) butter or margarine
7 ml (1 1/2 tsp) vanilla extract
250 ml (1 cup) pecans or walnuts, in large pieces (optional)
Butter a 20-cm (8-inch) square pan or line with buttered parchment paper, leaving a generous overhang.
In a heavy candy kettle over medium heat, bring sugar, half-and-half, milk, corn syrup and butter to a boil, stirring until sugar dissolves and mixture begins to boil. Cook, stirring occasionally to prevent scorching, to soft ball stage (112 to 116 C/234 to 240 F, with 114 C/238 F recommended).
Remove from heat. Let cool to lukewarm (43 C/110 F), 45 minutes to 1 hour.
Add vanilla. Beat by hand until mixture begins to thicken and lose its gloss. Stir in nuts, if desired. Quickly spread candy into prepared pan. Let cool and cut into squares. Store in an airtight container.
Makes about 1.25 kg (2 1/2 lb).