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Dark Chocolate Fudge




Source of Recipe


from ucook com
Dark Chocolate Fudge

Combine in a large heavy-bottomed saucepan:
2 cups sugar
1/4 cup light corn syrup
1/2 cup half-and-half
1/2 cup heavy cream
1/8 teaspoon salt

Stir over low heat until the sugar is dissolved, about 5 minutes.
Bring to a boil and boil for 1 minute.
Brush down the sides of the pan with a pastry brush dipped
in warm water and remove from the heat.
Stir in until melted and completely smooth:
6 ounces bittersweet or semisweet chocolate, finely chopped
Brush down the sides of the pan again.
Set the pan over medium heat.
Place a warmed candy thermometer in the pan, and cook the
mixture, without stirring, until it reaches 238 degrees F,
the soft-ball stage.
Remove from the heat.
Add, but do Not stir in:
(stirring at this point can cause graininess)
2 tablespoons unsalted butter, softened
1 teaspoon vanilla
Cool the candy to 110 degrees F by placing the bottom of
the pan in cold water to stop the cooking.
Alternatively, pour it out onto a marble slab or baking
sheet (inverted over a rack) sprinkled with cold water,
without scraping the bottom of the pan.
When it is cool, stir the fudge in the pan with a wooden
spoon or work it on the slab with a candy scraper just
until it "snaps" and begins to lose its sheen.
Or
transfer the cooled fudge to the bowl of a heavy-duty mixer.
Using the paddle attachment, beat the fudge on low speed
until it begins to thicken and lose its sheen, 5 to 10
minutes.
Watch the mixture carefully or it may thicken too much
and become unworkable.
Stir in:
1 to 1-1/2 cups walnuts, coarsely chopped (optional)
Line an 8 x 8 x2 inch pan with aluminum foil.
Butter the foil.
Turn the fudge into the pan.
Smooth the top with a spatula dipped in hot water as
needed. Let stand for at least 1 hour.
Using a large, heavy knife, score the fudge into 1 inch
squares.
Cover and refrigerate for at least 24 hours.
Remove the fudge from the pan, peel off the aluminum foil,
and finish cutting the fudge into squares.
Serve in candy cups.
Store the pieces between layers of wax or parchment paper
in an airtight container.
Fudge keeps well for up to 10 days at room temperature or
for up to 1 month in the refrigerator.

Yield, 1-1/4 pounds, about 64 pieces