- make this recipe
- user reviews (8)
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2
cups sugar
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34
cups half-and-half or light cream
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2
ounces unsweetened chocolate, cut up
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1
teaspoon light-colored corn syrup
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1/8
teaspoon salt
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2
tablespoons butter
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1
teaspoon vanilla
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1/2
cup chopped nuts (optional)
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2
ounces white chocolate baking squares, melted
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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).
- Storage Store in an airtight container at room temperature for up to 1 week.
- Calories 71,
- Carbohydrate (gm) 13,
- Fat, total (gm) 2,
- Cholesterol (mg) 4,
- Saturated fat (gm) 1,
- Monosaturated fat (gm) 1,
- Sugar, total (gm) 12,
- Percent Daily Values are based on a 2,000 calorie diet
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Is this receipe supposed to say 3/4 c. half & half (or light cream)?
12/18/2011 09:25:40 PM Report AbuseSorry--- Make that 2/3 cup (half a can) of evap milk or enough milk powder for 1-1/3 cups of milk and water to bring it up to 2/3 cup level.
12/17/2011 06:43:12 PM Report AbuseI stir my every few minutes with a whisk. When it reaches the soft ball state, pour into a large Pyrex bowl. Add vanilla. DO NOT COOL. Start your mixer on low until the vanilla is mixed in, then increase to high. Mix until the fudge looses it's shine and the mixer starts to bog down. Use a silicon spatula to smooth out on to buttered plate.
12/17/2011 06:33:15 PM Report AbuseI make my version of this about every other week. Use 3/4 cup evaporated milk and half a stick of butter. Put everything EXCEPT vanilla into a HEAVY bottom 10" skillet over medium heat. Continued>>>
12/17/2011 06:32:50 PM Report AbuseIt's not going to be very solid with 34 cups of cream and only 2 oz of chocolate in it.
12/10/2011 03:47:02 AM Report Abuse