Dark Chocolate Fudge Recipe

Ingredients
<br>- 2 tablespoons butter or margarine
<br>- 1 1/2 cups half-and-half (light cream)
<br>- 3 1/2 cups sugar
<br>- 1/4 cup light corn syrup
<br>- 1/2 teaspoon salt
<br>- 8 ounces bittersweet or semisweet chocolate, chopped
<br>- 4 ounces unsweetened chocolate, chopped
<br>- 2 teaspoons vanilla
<br>- 1 1/2 cups walnuts or pecans
<br><p></p>Directions
<br>step 1: Smoothly line an 8- or 9-inch square pan with foil. Lightly butter foil.
<br>step 2: In a 3- to 4-quart pan, mix half-and-half, sugar, corn syrup, and salt. Stir occasionally over high heat until simmering, about 3 minutes. With a brush dipped in water, frequently wipe off beads of syrup that form on the sides of the pan.
<br>step 3: Reduce heat to medium. Add bittersweet and unsweetened chocolate; gently stir until chocolate melts and mixture begins to simmer, 3 to 6 minutes.
<br>step 4: Insert a candy thermometer into mixture. Boil, occasionally stirring and washing sides of pan with wet brush, until mixture reaches 235 degrees (or a drop of candy spooned into cold water forms a soft ball that flattens when removed from water), 30 to 40 minutes longer.
<br>step 5: Immediately pour fudge mixture into a 10- by 15-inch rimmed pan. Dot with 2 tablespoons butter and vanilla.
<br>step 6: Let stand undisturbed until a thermometer inserted in center of candy registers 115 degrees (pan is warm to touch), 20 to 30 minutes. With a wide metal spatula, scrape mixture back and forth in pan until it becomes smooth and glossy and starts to thicken and mound but is still soft and malleable, 4 to 10 minutes. Add nuts and mix just enough to distribute.
<br>step 7: Scrape fudge into foil-lined pan. Let stand until firm to touch, at least 2 hours. Invert pan to release candy. Peel off foil.
<br>step 8: With a sharp knife, cut fudge into 1-inch squares and serve. Or wrap the uncut fudge airtight and store at room temperature up to 1 week.
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Ingredients
- 2 tablespoons butter or margarine
- 1 1/2 cups half-and-half (light cream)
- 3 1/2 cups sugar
- 1/4 cup light corn syrup
- 1/2 teaspoon salt
- 8 ounces bittersweet or semisweet chocolate, chopped
- 4 ounces unsweetened chocolate, chopped
- 2 teaspoons vanilla
- 1 1/2 cups walnuts or pecans

Directions
step 1: Smoothly line an 8- or 9-inch square pan with foil. Lightly butter foil.
step 2: In a 3- to 4-quart pan, mix half-and-half, sugar, corn syrup, and salt. Stir occasionally over high heat until simmering, about 3 minutes. With a brush dipped in water, frequently wipe off beads of syrup that form on the sides of the pan.
step 3: Reduce heat to medium. Add bittersweet and unsweetened chocolate; gently stir until chocolate melts and mixture begins to simmer, 3 to 6 minutes.
step 4: Insert a candy thermometer into mixture. Boil, occasionally stirring and washing sides of pan with wet brush, until mixture reaches 235 degrees (or a drop of candy spooned into cold water forms a soft ball that flattens when removed from water), 30 to 40 minutes longer.
step 5: Immediately pour fudge mixture into a 10- by 15-inch rimmed pan. Dot with 2 tablespoons butter and vanilla.
step 6: Let stand undisturbed until a thermometer inserted in center of candy registers 115 degrees (pan is warm to touch), 20 to 30 minutes. With a wide metal spatula, scrape mixture back and forth in pan until it becomes smooth and glossy and starts to thicken and mound but is still soft and malleable, 4 to 10 minutes. Add nuts and mix just enough to distribute.
step 7: Scrape fudge into foil-lined pan. Let stand until firm to touch, at least 2 hours. Invert pan to release candy. Peel off foil.
step 8: With a sharp knife, cut fudge into 1-inch squares and serve. Or wrap the uncut fudge airtight and store at room temperature up to 1 week.

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