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
- Line a 9 x 5-inch loaf pan with aluminum foil; grease foil.
- 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.
- Remove from heat and, without stirring, add vanilla extract.
- Cool until 110 degrees F or pan is lukewarm and skin forms on mixture.
- Stir fudge with a wooden spoon 5 to 10 minutes until it thickens and holds
its shape 5 seconds after you stop stirring.
- Stir in nuts.
- Spread evenly in lined pan.
- Chill for 6 hours or until firm.
- Invert pan, peel off foil, invert fudge and cut in 1-inch squares.
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