PreviousContentsNext

Chocolate Fudge

2 3/4

cups

sugar

4

ounces unsweetened chocolate

3

tablespoons

butter, plus more for greasing pan

1

cup

half-and-half

1

tablespoon

corn syrup

1

tablespoon

vanilla extract

1

cup

chopped, roasted nuts, optional

Grease an 8 by 8-inch pan with butter. In a heavy-bottomed saucepan, combine the sugar, chocolate, 1 1/2 tablespoons of the butter, half-and-half, and corn syrup. Over medium heat, stir with a wooden spoon until sugar is dissolved and chocolate is melted. Increase heat and bring to a boil. Reduce heat to medium-low, cover, and boil for 3 minutes. Remove the cover and attach a candy thermometer to the pot. Cook until the thermometer reads 234 degrees F. Remove from the heat and add the remaining butter. Do not stir. Let the mixture cool for 10 minutes or until it drops to 130 degrees F. Add vanilla and nuts, if desired, and mix until well-blended and the shiny texture becomes matte. Pour into the prepared pan. Let sit in cool dry area until firm. Cut into 1-inch pieces and store in an airtight container for up to a week.

Servings: 64

Yield: 64 Servings

Nutrition Facts

Serving size: 1/64 of a recipe (0.6 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients. One of the recipe's ingredients was not linked. This ingredient is not included in the recipe nutrition data.

Amount Per Serving

Calories

61.71

Calories From Fat (34%)

21.23

% Daily Value

Total Fat 2.52g

4%

Saturated Fat 0.95g

5%

Cholesterol 1.4mg

<1%

Sodium 2.37mg

<1%

Potassium 35.81mg

1%

Total Carbohydrates 10.04g

3%

Fiber 0.54g

2%

Sugar 9.15g

 

Protein 0.8g

2%