This Vermont favorite is one of the simplest candies we know and has a texture similar to fudge. The added butter or oil prevents the syrup from foaming up.

Have candy molds ready or line a 9 × 5-inch loaf pan on all sides with buttered parchment paper or foil. Bring to a boil in a large, deep saucepan over medium-high heat:

Boil without stirring until the mixture reaches 238°F, the soft-ball stage, about 15 minutes. Remove from the heat and transfer to a bowl to cool for 10 minutes. Using a wooden spoon, stir the mixture until it loses its sheen and looks creamy. Pour the mixture into the molds or the lined pan. Allow to cool completely and cut into squares or release the candies from molds and store in an airtight container at room temperature.