Chocolate Fudge

TOTAL TIME: 40 min
Prep: 10 min
Inactive Prep: --
Cook: 30 min
 
YIELD: 64 (1-inch) pieces
LEVEL: Intermediate

ingredients

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Directions

Grease an 8 by 8-inch 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 degrees 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 degrees 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-inch pieces and store in an airtight container for up to a week.

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  • on February 13, 2013

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    Maybe I misunderstood. I waited for the chocolate to cool to 130 degrees before I added the vanilla and pecans and started stirring. It took almost an hour for the mixture to cool down. Then once I started stirring, It seemed like it was never going to become matte. But when it did, WOW. I poured it into the pan and it set up FAST.
    This is the best fudge I've ever had. I made it for my wife on Valentines Day, and she REALLY loved it. Chocolate may be the way to a girls heart, but home made chocolate is.....well, you figure it out.
    Thanks for a great recipe!!!

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  • on February 17, 2012

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    I love it is super easy a great...thanks for the tips at the show

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