Old-Fashioned Nut Fudge

Ingredients

• 2 cups Granulated Sugar (Original recipe does not specify quantity for sugar, this is a modern standard portion.)
• 0.5 cup Heavy Cream (Original recipe does not specify quantity for cream, this is a modern standard portion.)
• 0.25 cup Water
• 0.66 cup English Walnuts or Pecans, chopped (Original recipe specifies '⅔ cup English walnut or pecan meat, cut in pieces'.)
• 1 teaspoon Butter (For greasing the tin.)

Instructions

1. 1Finely chop the English walnuts or pecans. Lightly butter an 8x8 inch (20x20 cm) square baking tin or line it with parchment paper, leaving an overhang on two sides for easy removal.
2. 2In a heavy-bottomed saucepan, combine the granulated sugar, heavy cream, and water. Stir gently over medium heat until the sugar dissolves completely. Once dissolved, increase the heat to medium-high and bring the mixture to a rolling boil. Continue to boil without stirring, occasionally washing down any sugar crystals from the sides of the pan with a wet pastry brush, until a candy thermometer reads 235-245°F (118-121°C), or until a small amount of the mixture dropped into cold water forms a soft, pliable ball (soft ball stage). This typically takes about 10-15 minutes.
3. 3Remove the saucepan from the heat. Do NOT stir the mixture. Let it cool undisturbed for about 5 minutes, or until the temperature drops to around 110°F (43°C).
4. 4Once slightly cooled, begin to beat the mixture vigorously with a wooden spoon or an electric mixer on medium speed. Continue beating until the fudge loses its glossy appearance, thickens, and becomes creamy. This process encourages crystallization and gives the fudge its characteristic smooth texture. This usually takes about 5-7 minutes.
5. 5Quickly stir in the chopped English walnuts or pecans until evenly distributed. Immediately pour the fudge mixture into the prepared buttered tin, spreading it evenly with a spatula.
6. 6Allow the fudge to cool completely at room temperature for at least 1 hour, or until firm. Once firm, use a sharp knife to mark it into squares before cutting. For best results, chill in the refrigerator for 15-30 minutes before cutting into individual pieces.