BUTTER FUDGE

One of the great things about Ireland is their butter, but an even greater thing is their Butter Fudge. Some people might also call this Vanilla Fudge. In the states, I have made this before. Whatever you call it, I love it! I bought a bar of it at Giant's Causeway and immediately loved it! I bought some more that were pieces individually wrapped at Powerscourt this weekend. It wasn't as good as the bar I bought at Causeway. Maybe because this was a little hard, even though they were individually wrapped.
My recipe tastes just like it so I'm giving you my recipe for Butter Fudge. In Ireland, they don't put the nuts in it, but you can decide. I got this recipe from a friend in Texas.
BUTTER FUDGE
3 cups sugar
2 tablespoons butter
1/4 cup white Karo syrup
1/2 teaspoon salt
1 cup evaporated milk
1/2 cup milk
2 teaspoons vanilla
1/2 cup chopped pecans
- Cook all ingredients except vanilla and nuts in saucepan over medium heat, STIRRING CONSTANTLY (to keep from sticking and scorching), until mixture boils. Continue cooking to soft ball stage (234-240 degrees). Remove from heat and add vanilla. Cool* until it looses it's gloss or to lukewarm. Beat until it starts to thicken. Add nuts. Pour into buttered 8X8 pan. *It is important to cool or it will be sugary.