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.
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
How to Make It
Smoothly line an 8- or 9-inch square pan with foil. Lightly butter foil.
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.
Reduce heat to medium. Add bittersweet and unsweetened chocolate; gently stir until chocolate melts and mixture begins to simmer, 3 to 6 minutes.
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.
Immediately pour fudge mixture into a 10- by 15-inch rimmed pan. Dot with 2 tablespoons butter and vanilla.
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.
Scrape fudge into foil-lined pan. Let stand until firm to touch, at least 2 hours. Invert pan to release candy. Peel off foil.
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.
I have occasions when it does not come out perfectly, but if I do everything right, (pay attention I mean) it is absolutely amazing. The most creamy, texture, full flavor, dark, sinfully perfect fudge, and yes, it cuts into perfect pieces, not too soft and never hard or dry. Just lock everyone out of the house, do not get distracted, turn off the phone, and make fudge that will impress everyone! As a gift, my receiverst ate it in one sitting, a whole pound. Really, make some for yourself and some for gifts.
The fudge I made definitely reached 235 degrees WAY faster than the directions said. I got a really great taste but not quite the consistency I was hoping for. I am positive that if I had poured the hot fudge right into the foil lined pan and mixed the butter / vanilla in there, it would have been perfect, omitting the 2-pan step. I am going to do that next time and I' sure I'll wind up with both great consistency and great taste.
Eat Well. Lose Weight. Live Healthy. Delicious and healthy recipes customized for you!