Ingredients
2 c. sugar
3/4 c. milk
2 sq. (2 oz.) unsweetened chocolate, cut up
1 tsp. light corn syrup
2 Tbsp. butter or margarine
1 tsp. vanilla
1/2 c. coarsely chopped nuts
Method
Sources
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Achievable elevated desserts — laminated doughs, cakes, custards
Grade A bourbon vanilla beans for custards, ice cream, extracts
Legendary dessert book — seasonal pastry, fruit desserts, plating
Science-driven American baking — cookies, pies, cakes with precision
American desserts deconstructed — Oreos, Pop-Tarts, Thin Mints from scratch
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Line a 9 x 5 x 3-inch loaf pan with foil, extending foil over edges of pan. Butter the foil; set pan aside. Butter the sides of a heavy 2-quart saucepan. In the saucepan combine sugar, milk, chocolate and corn syrup. Cook over medium-high heat to boiling, stirring constantly with a wooden spoon to dissolve sugar. This should take about 5 minutes. Avoid splashing mixture on sides of pan. Carefully clip candy thermometer to side of pan. Cook over medium-low heat, stirring frequently, until thermometer registers 234° (soft ball stage). Mixture should boil at moderate, steady rate over entire surface. Reaching soft ball stage should take 20 to 25 minutes. Remove saucepan from heat. Add the 2 tablespoons butter or margarine and vanilla, but do not stir. Cool, without stirring, to lukewarm (110°). This should take about 55 minutes. Remove the candy thermometer from the saucepan. Beat vigorously with the wooden spoon until fudge becomes very thick and just starts to lose its gloss. This should take about 7 minutes total. Quickly turn fudge into prepared pan. While fudge is warm, score it into 1-inch squares. When candy is firm, use foil to lift it out of pan, cut candy into squares. (Or, to make molded shapes, lightly oil small individual candy molds or sheet candy molds. Working quickly, press fudge into molds, then unmold, using wooden picks to loosen corners. Allow molded fudge to set on waxed paper until firm.) Store tightly covered. Makes 45 pieces or about 1 1/4 pounds.