Evil Fudge

By edvel54

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

Directions
  1. 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.

  2. pieces per serving


Nutritional Facts

Servings
25
Fat
4.5 g
Cholesterol
5 mg
Sodium
40mg
Carbohydrate
23 g
Fiber
5 g
Sugars
21 g
Protein
1 g

dessert fudge

3 replies

edvel54
edvel54 2011-05-04 23:27:57 -0500 Report

No it is evil. For a diabetic you would have to change the sugar to a sweetner and the heavy cream to something lighter