• Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Servings: 16 servings
Nutrition information does not include optional ingredients.


  • 1/2 cup nuts
  • 1 teaspoon vanilla
  • 2 tablespoon butter
  • 2 cup sugar
  • 1 teaspoon light corn syrup
  • 2 ounce chocolate unsweetened
  • 3/4 cup half and half


    1. Line a 9x5x3-inch loaf pan with foil, extending the foil over the edges of the pan. Butter the foil; set aside.
    2. Butter the sides of a 2-quart heavy saucepan.
    3. In saucepan combine sugar, half and half, chocolate, corn syrup, and 1/8 teaspoon salt. Cook and stir over medium heat until mixture boils. Clip a candy thermometer to side of pan.
    4. Reduce heat to medium-low; continue boiling at a moderate, steady rate, stirring occasionally, until thermometer registers 236 degrees, soft ball stage. (20 to 25 minutes.)
    5. Remove saucepan from heat. Add butter and vanilla, but do not stir. Cool, without stirring, to 110 degrees. Remove thermometer from saucepan.
    6. Beat mixture vigorously with a clean wooden spoon until it just begins to thicken. If desired, add nuts. Continue beating until fudge just starts to lose its gloss. Immediately spread fudge evenly in the prepared pan.
    7. Score into squares while warm. When fudge is firm, use foil to lift it out of pan. Cut fudge into squares. Store tightly covered up to 1 week.


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