Page 67 - My Cookbook

INGREDIENTS
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
Chocolate Fudge
Candy
Source Blog.thermoworks.com
DIRECTIONS
Grease an 8 by 8-inch pan with butter, or line it with waxed paper.
In a heavy-bottomed saucepan, combine the sugar, chocolate, 1 1/2 tablespoons of the butter, the half-and-half, and the corn syrup.
Stir with a wooden spoon over medium heat until the sugar is dissolved and the chocolate is melted.
Increase the heat and bring to a boil without stirring.
Reduce the heat to medium-low, cover, and cook for 3 minutes.
Remove the cover and monitor temperature with your Thermapen Mk4. Cook until the thermometer reads 235°F (113°C).
Remove it from the heat and add the remaining butter.
Do not stir! Let the mixture cool until it drops to 130°F (54°C) (do not adjust for elevation).
Add vanilla and nuts, if desired.
Using a wooden spoon, start to beat the fudge vigorously. This stirring spreads the crystals around and breaks some of them up, ensuring smaller crystals throughout.
Watch for the texture to glint from glossy to matte. This might take a while—up to 15 to 20 minutes, and it may not be easy to spot at first. The texture change can be ephemeral, much like the way you catch a hint of color on a silk tie when you view it from just the right angle. Be vigilant!
As soon as you see that hint of matte, pour the fudge into the prepared pan. Let it sit in a cool dry area until firm, 3 to 4 hours.
Cut into 1-inch pieces and store in an airtight container for up to a week.