Dark Chocolate Fudge
Source: Sunset magazine
2 tablespoons butter or margarine
1 1/2 cups half-and-half
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
2 teaspoons vanilla
1 1/2 cups walnuts or pecans
1 Smoothly line an 8- or 9-inch square pan with foil. Lightly butter foil.
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.
3 Reduce heat to medium. Add bittersweet and unsweetened chocolate; gently stir
until chocolate melts and mixture begins to simmer, 3 to 6 minutes.
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.
5 Immediately pour fudge mixture into a 10- by 15-inch rimmed pan. Dot with 2
tablespoons butter and vanilla.
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
pliable, 4 to 10 minutes. Add nuts and mix just enough to distribute.
7 Scrape fudge into foil-lined pan. Let stand until firm