Traveling Teacups: Chocolate Fudge

You'll need a pan with high sides to make this fudge because it really bubbles up. You'll also need a candy thermometer. This recipe is a bit more bother than 5-minute fudge made with marshmallow cream but I promise that the extra effort is worth it. The only real difficulty with this fudge is waiting the six hours until it hardens!

3 cups sugar
1 cup half-and-half
3 ounces unsweetened chocolate, coarsely chopped
¼ cup light corn syrup
3 tablespoons butter plus additional for greasing the pan
¼ teaspoon salt
2 teaspoons vanilla extract

Line a 10” square pan with wax paper and let the edges overhang by a couple inches. This is for easy removal. Butter the paper and set aside.

Combine the sugar, half-and-half, chocolate, corn syrup, butter and salt in a deep, heavy saucepan. Stir over low heat until the sugar and chocolate are completely dissolved and the mixture comes to a boil.

Clip a candy thermometer to the inside of the pan. Raise the heat to medium and cook without stirring until the mixture reaches 236º (just short of the soft boil stage). Remove the pan from the heat and allow the mixture to cool undisturbed until the thermometer reads 110º.

Add the vanilla and stir vigorously with a wooden spoon until the mixture loses its gloss and thickens to the consistency of cake icing. Using a buttered spatula, spread the mixture into the prepared pan and let it rest at room temperature for at least 6 hours.

When the fudge is firm, grab the edges of the wax paper and pull the candy out of the pan. Using a sharp knife, cut the fudge into bite size pieces.