2 3/4 cups sugar
4 ounces unsweetened chocolate
3 tablespoons butter, plus more for greasing pan
1 cup half-and-half
1 tablespoon corn syrup
1 tablespoon vanilla extract
1 cup chopped, roasted nuts, optional
Grease an 8 by 8-inch pan with butter, or line it with waxed paper.
In a heavy-bottomed saucepan, combine the sugar, chocolate, 1 1/2 tablespoons of the butter, the half-and-half, and the corn syrup. Stir with a wooden spoon over medium heat until the sugar is dissolved and the chocolate is melted.
Increase the heat and bring to a boil without stirring. Reduce the heat to medium-low, cover, and cook for 3 minutes. Remove the cover and attach a candy thermometer to the pot. Cook until the thermometer reads 234°F.
Remove it from the heat and add the remaining butter. Do not stir! Let the mixture cool for 10 minutes, or until it drops to 130°F. Add vanilla and nuts, if desired, and stir until the mixture well-blended and its appearance changes from shiny to matte. This might take a while—up to 15 to 20 minutes. Be strong!
Pour the fudge into the prepared pan. Let it sit in a cool dry area until firm, 3 to 4 hours. Cut into 1-inch pieces and store in an airtight container for up to a week.
This Recipe Appears In
|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 2g||2%|
|Saturated Fat 1g||6%|
|Total Carbohydrate 10g||3%|
|Dietary Fiber 0g||1%|
|Total Sugars 9g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|