Dark Chocolate Fudge

recipe
Notes: Use a heavy pan to reduce the risks of sticking or burning. Fudge slices best and tastes creamiest if it's allowed to mellow overnight.

Yield:

Makes 3 pounds (48 oz.)

Recipe from

Sunset

Nutritional Information

Calories 136
Caloriesfromfat 44 %
Protein 1.3 g
Fat 6.7 g
Satfat 2.7 g
Carbohydrate 20 g
Fiber 0.7 g
Sodium 36 mg
Cholesterol 4.3 mg

Ingredients

About 2 tablespoons butter or margarine
1 1/2 cups half-and-half (light cream)
3 1/2 cups sugar
1/4 cup light corn syrup
1/2 teaspoon salt
8 ounces bittersweet or semisweet chocolate, chopped
4 ounces unsweetened chocolate, chopped
2 teaspoons vanilla
1 1/2 cups walnuts or pecans

Preparation

1. Smoothly line an 8- or 9-inch square pan with foil. Lightly butter foil.

2. In a 3- to 4-quart pan, mix half-and-half, sugar, corn syrup, and salt. Stir occasionally over high heat until simmering, about 3 minutes. With a brush dipped in water, frequently wipe off beads of syrup that form on the sides of the pan.

3. Reduce heat to medium. Add bittersweet and unsweetened chocolate; gently stir until chocolate melts and mixture begins to simmer, 3 to 6 minutes.

4. Insert a candy thermometer into mixture. Boil, occasionally stirring and washing sides of pan with wet brush, until mixture reaches 235° (or a drop of candy spooned into cold water forms a soft ball that flattens when removed from water), 30 to 40 minutes longer.

5. Immediately pour fudge mixture into a 10- by 15-inch rimmed pan. Dot with 2 tablespoons butter and vanilla.

6. Let stand undisturbed until a thermometer inserted in center of candy registers 115° (pan is warm to touch), 20 to 30 minutes. With a wide metal spatula, scrape mixture back and forth in pan until it becomes smooth and glossy and starts to thicken and mound but is still soft and malleable, 4 to 10 minutes. Add nuts and mix just enough to distribute.

7. Scrape fudge into foil-lined pan. Let stand until firm to touch, at least 2 hours. Invert pan to release candy. Peel off foil.

8. With a sharp knife, cut fudge into 1-inch squares and serve. Or wrap the uncut fudge airtight and store at room temperature up to 1 week.

Nutritional analysis per ounce.

Note:

February 1999
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