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Category: Candy
Prep Time: Cook Time: Total Time:
2 cups sugar
1/4 cup light corn syrup
1/2 cup half-and-half
1/2 cup heavy cream
1/8 tsp salt
6 oz bittersweet or semisweet chocolate, finely chopped
2 tbsp unsalted butter
1 tsp vanilla
1 1/2 cups walnuts, coarsely chopped
Line an (8x8 inch) pan with aluminum foil and butter the foil well.
Combine sugar, corn syrup, half-and-half, cream and salt in a heavy-bottomed pan and stir over low heat until sugar dissolves, about 5 minutes. Bring to a boil and boil for 1 minute.
Brush down sides of pan with a pastry brush dipped in warm water and remove from heat. Stir in chocolate until melted and smooth. Brush down sides of the pan again, then set pan over medium heat, place a warmed candy thermometer in pan and cook, without stirring until it reaches 238 degrees. Remove from heat.
Add, but do not stir in, the butter and vanilla. Cool the candy to 110 degrees by placing the bottom of the pan in cold water to stop the cooking. When cool, stir with wooden spoon just until it snaps and begins to lose its sheen. Stir in nuts.
Turn into pan. Use spatula dipped in hot water to smooth. Let stand for at least 1 hour, then score into 1-inch squares. Cover and refrigerate at least 24 hours. Remove fudge from pan, peel off foil and finish cutting into squares. Store in an airtight container. Fudge keeps for up to 10 days at room temperature or up to 1 month in refrigerator. Makes 1 1/4 pounds.
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DARK CHOCOLATE FUDGE
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Category: Candy
Prep Time: Cook Time: Total Time:
2 cups sugar
1/4 cup light corn syrup
1/2 cup half-and-half
1/2 cup heavy cream
1/8 tsp salt
6 oz bittersweet or semisweet chocolate, finely chopped
2 tbsp unsalted butter
1 tsp vanilla
1 1/2 cups walnuts, coarsely chopped
Line an (8x8 inch) pan with aluminum foil and butter the foil well.
Combine sugar, corn syrup, half-and-half, cream and salt in a heavy-bottomed pan and stir over low heat until sugar dissolves, about 5 minutes. Bring to a boil and boil for 1 minute.
Brush down sides of pan with a pastry brush dipped in warm water and remove from heat. Stir in chocolate until melted and smooth. Brush down sides of the pan again, then set pan over medium heat, place a warmed candy thermometer in pan and cook, without stirring until it reaches 238 degrees. Remove from heat.
Add, but do not stir in, the butter and vanilla. Cool the candy to 110 degrees by placing the bottom of the pan in cold water to stop the cooking. When cool, stir with wooden spoon just until it snaps and begins to lose its sheen. Stir in nuts.
Turn into pan. Use spatula dipped in hot water to smooth. Let stand for at least 1 hour, then score into 1-inch squares. Cover and refrigerate at least 24 hours. Remove fudge from pan, peel off foil and finish cutting into squares. Store in an airtight container. Fudge keeps for up to 10 days at room temperature or up to 1 month in refrigerator. Makes 1 1/4 pounds.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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