Chocolate Fudge Recipe

Everyone’s favorite! The bittersweet chocolate gives the fudge a wonderful depth of flavor you won't find in store-bought fudge. This recipe requires using a candy thermometer.

Directions:
1. Line an 8x8-inch baking pan with tin foil and butter the foil.

2. Combine sugar, corn syrup, half-and-half and heavy cream in a large heavy-bottomed saucepan. Stir over low heat until the sugar dissolves, about 5 minutes. Bring to a boil and boil for one minute. Brush down the sides of the pan with a pastry brush dipped in warm water and remove from the heat.

3. Stir in the chopped chocolate until smooth and completely melted. Brush down the sides of the pan again, then set the pan over medium heat. Place a warmed candy thermometer into the pan, and cook the mixture, without stirring, until it reaches 238 degrees (f). This will take a while, and the candy will be bubbling along as the temperature rises.

4. Without stirring, add the butter and the vanilla. Cool the candy to 110 degrees (F) by placing the bottom of the pan into cold water to stop the cooking.

5. When the fudge has cooled, stir it in the pan using a wooden spoon - incorporating the butter and the vanilla - until the fudge loses its sheen. Add walnuts if desired.

6. Turn the fudge into the prepared pan and smooth the top. With a large, heavy knife, score the fudge into 1-inch squares, making 64 pieces in all. Cover and refrigerate for at least 24 hours.

7. Remove the fudge from the pan, peel off the tin foil, and finish cutting the fudge into squares. Store the pieces between layers of wax paper in an airtight container. The fudge will keep well for up to 10 days at room temperature and up to 1 month in the refrigerator.

64 pieces