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Name: Chocolate Fudge
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: not set
Ingredients: 2 tablespoons Unsalted butter softened; 3 ounces Unsweetened chocolate finely chopped; 1 teaspoon Vanilla extract; 1/8 teaspoon Kosher Salt; 1 cup Half-and-half cream; 2 1/4 cups Granulated sugar; 2 tablespoons Light Corn Syrup

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INGREDIENTS

2 tablespoons Unsalted butter ; softened
3 ounces Unsweetened chocolate ; finely chopped
1 teaspoon Vanilla extract
1/8 teaspoon Kosher Salt
1 cup Half-and-half cream
2 1/4 cups Granulated sugar
2 tablespoons Light Corn Syrup

Servings

INSTRUCTIONS

1. Line 1 9x5 inch loaf pan with foil, leaving a 2-inch overhang on all sides. Lightly brush the foil with butter.

2. Lightly brush the bowl of a stand mixer with butter. Add 2 tablespoons of cut softened butter, the chocolate, extract and salt; set bowl aside.

3. Heat the half-and-half in a medium pot over medium-high heat until hot but not boiling. Stir in the sugar and corn syrup and bring to a boil, stirring constantly and scraping the bottom of the pot with a wooden spoon, boil, stirring until the sugar is dissolved, about 3 minutes. Reduce the heat to low; run a pastry brush dipped in warm water along the sides of the pan to dissolve any sugar crystals clinging to the pan. Simmer the mixture undisturbed until 238 degrees, 20-30 minutes.

4. Quickly pour the sugar mixture over the chocolate mixture, let the chocolate cool to 110 degrees--about 1 hour

5. Beat the mixture on high speed until incorporated, about 1 minute. Reduce the mixer speed to low speed and beat until the fudge loses its sheen and holds its shape-5-15 minutes.

6. Scrape fudge into prepared pan, and pat into an even layer; press toppings into the fudge now if desired.

7. For best results, let set for 2 hrs.

NOTES

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Chocolate Fudge

2 tablespoons Unsalted butter softened
3 ounces Unsweetened chocolate finely chopped
1 teaspoon Vanilla extract
1/8 teaspoon Kosher Salt
1 cup Half-and-half cream
2 1/4 cups Granulated sugar
2 tablespoons Light Corn Syrup

1. Line 1 9x5 inch loaf pan with foil, leaving a 2-inch overhang on all sides. Lightly brush the foil with butter.
2. Lightly brush the bowl of a stand mixer with butter. Add 2 tablespoons of cut softened butter, the chocolate, extract and salt; set bowl aside. 
3. Heat the half-and-half in a medium pot over medium-high heat until hot but not boiling. Stir in the sugar and corn syrup and bring to a boil, stirring constantly and scraping the bottom of the pot with a wooden spoon, boil, stirring until the sugar is dissolved, about 3 minutes. Reduce the heat to low; run a pastry brush dipped in warm water along the sides of the pan to dissolve any sugar crystals clinging to the pan. Simmer the mixture undisturbed until 238 degrees, 20-30 minutes.
4. Quickly pour the sugar mixture over the chocolate mixture, let the chocolate cool to 110 degrees--about 1 hour
5. Beat the mixture on high speed until incorporated, about 1 minute.  Reduce the mixer speed to low speed and beat until the fudge loses its sheen and holds its shape-5-15 minutes.  
6. Scrape fudge into prepared pan, and pat into an even layer; press toppings into the fudge now if desired. 
7. For best results, let set for 2 hrs.

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Nutrition

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Serving Size: 1 Serving (849g)
Recipe Makes: 1 Servings

Calories: 3306
Calories from Fat: 1890 (57%)

Amt Per Serving		% DV

	Total Fat 210g	280 %
	Saturated Fat 132g	660 %
	Monounsaturated Fat 57.4g
	Polyunsanturated Fat 7.5g
Cholesterol 455.9mg		140 %
Sodium 296.3mg		10 %
Potassium 1065.8mg		28 %
Total Carbohydrate 381.7g		112 %
	Dietary Fiber 13.9g	56 %
	Sugars, other 367.8g
Protein 19.5g		28 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 3306

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