Butterfinger Fudge

• 3 cups Sugar
• 1-1/4 cup Heavy Cream
• 1 Tablespoon Light Corn Syrup
• 2 Tablespoons Butter
• 1 Tablespoon Vanilla Extract
• 8 whole Snack Sized Butterfinger Candy Bars, Crushed

1. Bring sugar, heavy cream, corn syrup and butter to a boil in a heavy saucepan, stirring constantly. Once boiling, do not stir. Using a candy thermometer, bring mixture to soft ball stage, 238u0b0F (about 10 minutes). Remove from heat, add vanilla to pan, do not stir, and allow mixture to cool to 120u0b0F (about 45 minutes).
2. Pour mixture into a mixing bowl and beat until it is no longer glossy (about 3-5 minutes). Pour into a parchment paper-lined 11x7 pan. Immediately press crushed candy bars onto the top of the fudge. Press firmly!
3. Allow fudge to set in the refrigerator, covered, for about 2 hours. Cut into bite size pieces and enjoy cold!

sugar, heavy cream, syrup, butter, vanilla, butterfinger

Taken from tastykitchen.com/recipes/desserts/butterfinger-fudge/ (may not work)