Chocolate Fudge
A recipe for chewy, gooey and chocolate-y fudge. Pop one in and feel it melt in your mouth. Hard to stop at one!
2 cups granulated white sugar
2 oz. chopped unsweetened chocolate
2 tablespoons light corn syrup
2/3 cup light cream
2 tablespoons unsalted butter
1/8 teaspoon salt
1 teaspoon vanilla extract
Cut up the butter into small pieces. Grease the bottom and sides of an 8 x 8 x 2 inch pan with about 1 tablespoon of unsalted butter. Set aside.
In a heavy saucepan, add the sugar, chocolate, light corn syrup, and cream. Cook over a moderate heat, stirring continuously. Bring to the boil. Cover the pan with a lid for about 2-3 minutes so that the sugar crystals get dissolved.
Uncover the saucepan and clamp a candy thermometer onto the side of the saucepan. Boil the mixture over a gentle heat until the temperature reaches 236 deg. F. Do not stir or shake.
Take off the heat and drop the 2 tablespoons of butter on top of the fudge. Do not stir the butter into the fudge. Allow the fudge to cool to 110 deg. F. Remove the thermometer and add the vanilla extract and salt. Beat the fudge using a wooden spoon until it becomes creamy. Pour into the prepared pan and let it cool down completely before cutting into squares.
While cooking the fudge, if you see any granules forming on the sides of the saucepan, wash them down using a pastry brush dipped in cold water.