Ingredients
1 teaspoon plus 2 tablespoons butter, divided1 cup sugar1 cup packed brown sugar1/2 cup half-and-half cream2 tablespoons molasses1/2 teaspoon ground cinnamon1/4 teaspoon ground nutmeg1/8 teaspoon ground cloves1-1/2 teaspoons vanilla extract1/2 cup coarsely chopped walnuts
Preparation
Line a 9x5-in. loaf pan with foil. Grease foil with 1/2 teaspoon butter; set aside.
Grease the sides of a large heavy saucepan with 1/2 teaspoon butter. Add the sugars, cream, molasses and spices. Cook and stir over medium heat until sugar is dissolved and mixture comes to a boil. Cook over medium-low heat until a candy thermometer reads 240° (soft-ball stage), stirring often.
Remove from the heat. Add vanilla and remaining butter (do not stir). Cool, without stirring, to 110°, about 55 minutes.
Remove thermometer; beat vigorously with a wooden spoon until mixture begins to thicken; add walnuts. Beat until fudge is very thick and mixture begins to lose its gloss, about 10 minutes.
Quickly pour into prepared pan. While warm, score into 1-in. squares. When fudge is firm, use foil to lift candy out of pan; cut into squares. Store in an airtight container.
