Recipe By :
Serving Size : 48 Preparation Time :0:00
Categories : Candies Desserts
Chocolate
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 c Sugar -- minus 1 Tablespoon
1 c Half-and-half
1/4 c Light corn syrup
5 1/2 oz Unsweetened baking chocolate
-cut into chunks
4 tb Butter
1 1/2 ts Vanilla*
1/4 ts salt
1 1/4 c Pecans -- coarsely chopped
In a large, heavy bottomed frying pan, mix sugar and
half-and-half. Bring to boil over low heat, then add
corn syrup and stir gently a few times. Insert candy
thermometer and cook, without stirring, until it
registers between 236 and 238 degrees. (On humid or
rainy days, or if your kitchen is humid, cook to the
higher temperature.) Do not remove thermometer. Remove
frying pan from heat and allow to cool; sprinkle
chocolate pieces over hot syrup and add chunk of
butter, but DO NOT STIR. Do not move or agitate syrup
in any way. Allow chocolate and butter to melt. When
syrup has cooled to 110 degrees on candy thermometer,
remove thermometer. Spoon and scrape contents of pan
into bowl of electric mixer. Add vanilla and salt and
turn mixer on to low speed. Beat until candy begins
to harden. Immediately scrape and spoon candy out of
mixing bowl onto flat surface;it will still be warm.
With both hands, knead candy hard for a moment, then
knead in pecans. Line an 8x8-inch square pan with
plastic wrap. Press fudge firmly into pan, flattening
it on top, and pressing it into corners. Cover tightly
and let sit for about 6 to 8 hours or overnight.
Remove fudge from square pan with aid of plastic wrap.
With a sharp knife, cut fudge into 8 lengthwise rows.
Then make 6 more rows at right angles to first cuts.
*Note: if peppermint fudge is desired, omit vanilla
and substitute 1/4 teaspoon peppermint extract or to
taste.
