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2-3/4 cups sugar
Grease an 8"x8" pan with butter.
In a heavy-bottomed saucepan, combine the sugar, chocolate, 1-1/2 tablespoons of the butter, half-and-half, and corn syrup. Over medium heat, stir with a wooden spoon until sugar is dissolved and chocolate is melted. Increase heat and bring to a boil. Reduce heat to medium-low, cover, and boil for 3 minutes.
Remove the cover and attach a candy thermometer to the pot. Cook until the thermometer reads 234°F. Remove 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 mix until well-blended and the shiny texture becomes matte.
Pour into the prepared pan. Let sit in cool dry area until firm. Cut into 1" pieces and store in an airtight container for up to a week.
Poster's Notes:
Posted by Aliza Fishman
Nutritional Info Per Serving: N/A
4 ounces unsweetened chocolate
3 tbsp. butter, plus more for greasing pan
1 cup half-and-half
1 tbsp. corn syrup
1 tbsp. vanilla extract
1 cup roasted nuts, chopped (optional)
I am watching Alton Brown on Good Eats as I type this. The whole show is about fudge.