Old-Fashioned Chocolate-Walnut Fudge


  • 2 cups granulated sugar
  • 1 cup heavy cream
  • 1/2 cup butter or margarine (not a spread)
  • 2 ounces unsweetened chocolate, chopped
  • 1 tablespoon light corn syrup
  • 1 teaspoon vanilla extract
  • 1/2 cup walnuts, chopped


  1. Line a 9 x 5-inch loaf pan with aluminum foil; grease foil.
  2. Stir sugar, cream, butter, chocolate and corn syrup in a heavy 3-quart saucepan over medium heat until butter and chocolate melt and sugar dissolves. Increase heat and bring to a boil. Without stirring, boil vigorously 5 minutes or until candy thermometer registers 234 degrees F to 240 degrees F (soft-ball stage), or a small amount dropped into ice water forms a soft ball that flattens when removed from water.
  3. Remove from heat and, without stirring, add vanilla extract.
  4. Cool until 110 degrees F or pan is lukewarm and skin forms on mixture.
  5. Stir fudge with a wooden spoon 5 to 10 minutes until it thickens and holds its shape 5 seconds after you stop stirring.
  6. Stir in nuts.
  7. Spread evenly in lined pan.
  8. Chill for 6 hours or until firm.
  9. Invert pan, peel off foil, invert fudge and cut in 1-inch squares.

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