Fudge is one of the exceptions in the candy world where you want sugar crystals to form. The firm but smooth texture of fudge is the result of many small sugar crystals. Getting these crystals to form at just the right time is the secret to great fudge. The keys to successful fudge are, heating to 235F, allowing the mixture to cool undisturbed to 110F, and stirring until the fudge thickens.

STUFF:
Large sauce pan
8-inch-square pan
Waxed paper
Wooden spoon
Candy thermometer
Pastry brush

RECIPE:
3 ounces unsweetened chocolate, chopped
3 cups sugar
1 cup half-and-half
1 tablespoon corn syrup
1/4 teaspoon salt
3 tablespoons butter
2 teaspoons vanilla

1. Line the square pan with waxed paper.
2. Mix: Chocolate, sugar, half and half, corn syrup, and salt in the sauce pan.
3. Stir over medium heat until chocolate melts and the mixture just starts to boil.
4. As soon as it starts to boil, stop stirring!
5. Clip candy thermometer to side of pan, don’t let it touch the bottom.
6. Wash down the side of the pan with the pastry brush and a small amount of warm water.
7. Let it cook without stirring until it reaches 235F-240F.
8. Remove from heat and allow it to cool to 110F (be patient!) without stirring.
9. Stir in the vanilla and butter.
10. Stir the fudge for 15-20 minutes until it “sets”. You will see the fudge change “glossy” to “dull” and stiff.
11. Pour into waxed paper lined pan and press down until smooth.
12. Allow fudge to cool at room temperature before cutting into squares.
13. Store in an airtight container at room temperature between layers of waxed paper.