Email to Cat      

Christmas: Fantasy Fudge

Source of Recipe


From "The Chocolate Book" by Sara Perry



List of Ingredients



• 3 Tbsp butter, divided
  
• 2 squares (2 ounces) unsweetened chocolate, broken in pieces
  
• 2 cups granulated sugar
  
• ¾ cup whole milk
  
• 1 tsp light corn syrup
  
• Pinch of salt
  
• 1 tsp vanilla
  
• ½ cup chopped nuts
  






Instructions



1. Using 1 tablespoon of the butter, grease the sides and bottom of a heavy, 2-quart saucepan. Combine the chocolate, sugar, milk, corn syrup and salt, stirring constantly with a wooden spoon until the mixture comes to a boil. Remove the spoon, insert a candy thermometer, and let the mixture cook by itself until it just reaches the soft ball stage (234°). Remove the saucepan from the heat and add the remaining butter without stirring. Keep the candy thermometer in the mixture until it cools to 110° -- do not stir!
   
   
2. With a clean wooden spoon, barely stir the vanilla into the fudge mixture. Pour the fudge into the bowl of an electric mixer. Do not scrape the sides (where the sugar crystals may reside). Beat the fudge on medium-low until it becomes thick and loses its sheen (this may take 10 to 12 minutes).
   
   
3. Stir in the chopped nuts and spread the fudge on a buttered plate or pan, smoothing it with a spatula or knife. Score in squares while warm. Cut when firm. (I have sometimes chilled it briefly to hasten hardening.) Enjoy it fresh on the spot. It's best eaten the day it's made, but it can be kept for a few days at room temperature, if well wrapped.
   
   Makes about 12 large squares.