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Rich and Creamy Chocolate Fudge

December 22, 2010

 Chocolate fudge is a classic. Who wants to go through a December without a piece of this deliciousness?

Just like the other fudges I have posted so far, bring your base to a boil and continue to boil until the thermometer reads 236 F.

Pour the fudge into a mixing bowl (do not scrape the sides) and drop 2 tbs of butter onto the top and do not stir. Allow the fudge to cool to 110 F. Add the salt and vanilla and beat until it begins to lose its shine and is nice and creamy.

Pour fudge into a prepared dish and cool until firm enough to cut.

Ingredients:

2 cups white sugar
2 squares unsweetened chocolate
2 tbs corn syrup
2/3 cup half and half
2 tbs unsalted butter
1/8 tsp salt
1 tsp vanilla

Directions:

1. Grease the bottom and sides of a 8x8x2 inch pan.

2. In a saucepan over medium heat bring the sugar, chocolate, corn syrup and half and half to a boil. Place a thermometer on the side of that pan making sure it does not touch the bottom of the pan. Boil the mixture until the temperature reaches 236 F, stir occasionally. (This takes time).

3. Pour into a medium mixing bowl and drop the butter on top of the fudge but do not stir. Allow the fudge to cool to 110 F. Add the vanilla and salt and beat fudge with a mixer until it begins to lose its shine and is nice and creamy.

4. Pour fudge into prepared pan and chill until firm enough to cut.

Recipe from www.joyofbaking.com.

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