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Double Chocolate Fudge

Source of Recipe


From "American Home Cooking" by Cheryl & Bill Jamison



List of Ingredients



• 6 ounces high-quality bittersweet or semisweet chocolate, chopped
  
• 2 cups sugar
  
• ½ cup whipping cream
  
• ½ cup half-and-half
  
• 3 Tbsp light corn syrup
  
• Pinch of salt
  
• 2 Tbsp unsalted butter, softened
  
• 1 Tbsp bourbon or light rum
  
• 1 tsp pure vanilla extract
  
• 4 ounces high-quality white chocolate
  
• 1 cup chopped pecans, walnuts, or hazelnuts (skins removed), toasted
  






Instructions



1. Mold a piece of foil around the outside bottom of a 9-inch square pan. The foil needs to be large enough that at least two of the sides overhang the edges of the pan. Turn the pan over and arrange the foil inside the pan. (Molding the foil over the outside first cuts down on wrinkles.) Gently grease the foil, preferably with vegetable oil spray, to avoid wrinkling it. Combine the chocolate, sugar, cream, half-and-half, corn syrup and salt in a large heavy saucepan. Warm over medium heat, scraping up from the bottom a few times to combine the mixture as the sugar dissolves and the chocolate melts. Bring to a boil, then continue cooking without stirring until it reaches 236° to 240° F, the "soft ball" stage. Immediately remove from the heat, then place on top of the mixture, without stirring, the butter, bourbon and vanilla. Allow the fudge to cool to 100° to 115° F. While the mixture cools, melt the white chocolate over low heat and keep it warm.
   
   
2. When the fudge has reached the proper temperature, stir in the butter, bourbon and vanilla. Mix in the nuts. If you have a marble pastry board or cool stone counter, spoon the fudge out onto it. Less preferable, but still acceptable, is just to leave it in the saucepan. Knead the fudge with a candy or dough scraper, turning it over on itself until it begins to hold its shape and lose its shine, about 5 minutes. The fudge also begins to make a snapping noise when it reaches the proper point. If your fudge is in the saucepan, stir briskly with a wooden spoon until it reaches this point. Immediately turn the fudge into the prepared pan and smooth the surface.
   
   
3. Quickly spoon the white chocolate in dollops over the fudge. With a knife, swirl the white chocolate into the fudge in a marble pattern. Let the fudge cool and set for at least 2 hours before slicing it. Invert the pan and peel away the foil. The fudge can be cut into any size portions, though we usually cut it into 6 slices across and down, for 36 pieces. The fudge keeps for a week to 10 days stored airtight at room temperature. If you stack the fudge, separate it with wax paper in between the layers. In warm weather, it keeps better stored in the refrigerator.
   
   Makes about 3 dozen pieces.