Old-Time Fudge
Servings: about 1-1/4 pounds
Prep Time: 25 mins
Total Time: 1 hr 35 mins
a.. 2 cups sugar
b.. 3/4 cup half-and-half or light cream
c.. 2 ounces unsweetened chocolate, cut up
d.. 1 teaspoon light-colored corn syrup
e.. 1/8 teaspoon salt
f.. 2 tablespoons butter
g.. 1 teaspoon vanilla
h.. 1/2 cup chopped nuts (optional)
i.. 2 ounces white chocolate baking squares, melted
j.. white chocolate baking squares, melted
k..
Pecan pieces or desired nut pieces
1. Line a 9x5x3-inch loaf pan with foil, extending foil over edges of pan.
Butter the foil; set pan aside.
2. Butter the sides of a heavy 2-quart saucepan. In the saucepan, combine
sugar, half-and-half or light cream, unsweetened chocolate, corn syrup, and
salt. Cook and stir over medium heat until mixture boils. Clip a candy
thermometer to side of pan. Reduce heat to medium-low; continue to boil at a
moderate, steady rate, stirring occasionally, until thermometer registers 234
degrees F, soft-ball stage (20 to 25 minutes). Adjust heat as necessary to
maintain a steady boil.
3. Remove pan from heat. Add butter and vanilla, but do not stir. Cool, without
stirring, to 110 degrees F (50 to 60 minutes).
4. Remove thermometer from pan. Beat mixture vigorously with a clean wooden
spoon until fudge just begins to thicken. If desired, add chopped nuts.
Continue beating until fudge just starts to lose its gloss (6 to 8 minutes
total).
5. Immediately spread fudge evenly in the prepared pan. While warm, score
fudge, into 1- to 1-1/2-inch rounds or squares. For rounds, use round cutters.
6. When fudge is firm, use foil to lift it out of pan. Cut fudge into rounds or
squares. If desired, drizzle pieces with melted white chocolate. Top with nut
pieces dipped in additional melted white chocolate and cooled on waxed-paper
lined baking sheet until set. Makes about 1-1/4 pounds (32 pieces).
TO STORE
Store in an airtight container at room temperature for up to 1 week.
Nutrition information
Per serving: Calories 71, Total Fat 2 g, Saturated Fat 1 g, Monounsaturated Fat
1 g, Polyunsaturated Fat 0 g, Cholesterol 4 mg, Carbohydrate 13 g, Total Sugar
12 g, Fiber 0 g, Protein 0 g. Percent Daily Values are based on a 2,000 calorie
diet
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