Categories: candy

Ingredients

• 3 tbsp. plus 1 tsp. butter
• 1 1/2 cups sugar
• 1/2 cup light brown sugar
• 3/4 cup half-and-half
• 2 oz. milk chocolate, chopped
• 1 tsp. light corn syrup
• 1 tsp. pure vanilla extract
• 1/2 cup chopped walnuts, toasted

Directions

1. Line an 8×8×2-inch square pan with aluminum foil. Butter the pan with 1 Tbsp. of the butter.
2. Butter the bottom and sides of a 2 quart heavy saucepan with 1 tsp. of the butter.
3. Combine the sugars, half-and-half, chocolates and corn syrup in the saucepan. Place over medium heat and cook until mixture reaches a boil, stirring constantly.
4. Carefully attach a candy thermometer to the side of the pan. Continue to cook, stirring constantly, until the mixture reaches the soft ball stage, (234 degrees), about 10 minutes.
5. Remove from heat and add the remaining butter and vanilla.
6. Let the mixture stand, without stirring, for about 1 hour or until the mixture reaches 110 degrees. Remove the candy thermometer.
7. Using a wooden spoon, beat the mixture continuously until it thickens. Add nuts and continue to beat mixture for about 10 minutes, or until very thick and looses shine.
8. Spread the mixture in the prepared pan. Let it set completely, preferably overnight.
9. Carefully lift the foil from the pan and cut the fudge into individual squares.

10. makes 1 pound

Email to a friend | Print this recipe | Back