Christmas Fudge

Combine granulated sugar, light cream, white corn syrup, and salt in a heavy-bottomed saucepan. Stir over medium heat until the sugar dissolves completely and the mixture begins to boil.

Clip a candy thermometer to the side of the pan and continue cooking without stirring until the mixture reaches 238°F (soft-ball stage), approximately 15-20 minutes.

Remove the pan from heat and allow the mixture to cool to 110°F without stirring, about 5-10 minutes.

Stir in the vanilla extract and beat the fudge vigorously with a wooden spoon or electric mixer for 3-5 minutes until it thickens and becomes creamy.

Pour the fudge mixture onto a buttered 9x13-inch baking pan and allow it to set at room temperature for at least 2 hours.

Cut the fudge into 1-inch squares using a buttered knife, wiping the blade between cuts for clean edges.