Old-Fashioned Milk Chocolate Fudge
3 tbsp. plus 1 tsp. butter
1 1/2 c. sugar
1/2 c. light brown sugar
3/4 c. half and half
2 oz. milk chocolate, chopped
1 tsp. light corn syrup
1 tsp. pure vanilla extract
1/2 c. chopped walnuts, toasted
Line an 8 by 8 by 2-inch square pan with aluminum foil. Butter pan with 1 tbsp. of the butter.
Butter bottom and sides of a 2-quart heavy saucepan with 1 tsp. of the butter.
Combine sugars, cream, chocolate and corn syrup in saucepan. Place over medium heat and cook (stirring constantly) until mixture reaches softball stage (234 degrees F), about 20 minutes.
Remove from heat and add remaining butter and vanilla. Let mixture stand, without stirring, for about 1 hour or until mixture reaches 110 degrees F. Remove candy thermometer.
Using a wooden spoon, beat mixture continuously until it thickens. Add nuts and continue to beat for about 10 minutes, or until very thick and looses shine.
Spread mixture in prepared pan. Using a knife, score mixture into individual squares. Let mixture set completely.
Carefully lift foil from pan and cut fudge into individual squares. Yield: 1 lb.
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