Recipes and Cooking Fudge 5.0 (4) To get a headstart on candy-making for Christmas or other special occasions, make and freeze this fudge up to two months. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Share Share Tweet Pin Email Prep Time: 15 mins Cook Time: 30 mins Cool Time: 50 mins Total Time: 95 mins Yield: 1-1/4 pounds (32 pieces) Jump to Nutrition Facts Ingredients 2 cup sugar ¾ cup half-and-half or light cream 2 ounce unsweetened chocolate, cut up 1 teaspoon light-colored corn syrup ⅛ teaspoon salt 2 tablespoon butter 1 teaspoon vanilla ½ cup chopped nuts (optional) Directions Line a 9x5x3-inch loaf pan with foil, extending the foil over the edges of the pan. Butter the foil; set pan aside. Butter the sides of a 2-quart heavy saucepan. In saucepan combine sugar, half-and-half, 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 boiling at a moderate, steady rate , stirring occasionally, until thermometer registers 236 degree F, soft-ball stage (20 to 25 minutes.) (Adjust heat as necessary to maintain a steady boil). Remove saucepan from heat. Add butter and vanilla, but do not stir. Cool, without stirring, to 110 degree F (50 to 60 minutes). Remove thermometer from saucepan. Beat mixture vigorously with a clean wooden spoon until fudge just begins to thicken. If desired, add nuts. Continue beating until the fudge just starts to lose its gloss (6 to 8 minutes total). Immediately spread fudge evenly in the prepared pan. Score into squares (or other shapes) while warm. When fudge is firm, use foil to lift it out of pan. Cut fudge. Store tightly covered up to 1 week. Makes about 1-1/4 pounds (32 pieces). Print Nutrition Facts (per serving) 71 Calories 2g Fat 13g Carbs Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 71 % Daily Value * Total Fat 2g 3% Saturated Fat 1g 5% Cholesterol 4mg 1% Sodium 20mg 1% Total Carbohydrate 13g 5% Total Sugars 12g Calcium 10.1mg 1% Iron 0.2mg 1% Potassium 23mg 0% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.