Chocolate Nut
Fudge (D)
Yield: 64 pieces |
Recipe Ingredients:
- 2-3/4 cups sugar
- 4 ounces unsweetened chocolate
- 3 tbsp. butter, plus more for greasing
pan
- 1 cup half-and-half
- 1 tbsp. corn syrup
- 1 tbsp. vanilla extract
- 1 cup roasted nuts, chopped (optional)
|
Grease an
8"x8" 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°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°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" pieces and
store in an airtight container for up to a
week. |
|
|
|
Candy |
|
|
|
|
