Top box: Dark Chocolate Fudge and Peanut Butter Fudge; Middle box: Traditional Peanut Brittle Photo
Top box: Dark Chocolate Fudge and Peanut Butter Fudge; Middle box: Traditional Peanut Brittle

YIELD Makes about 2 pounds or 64 candies

INGREDIENTS

1/2 cup whipping cream
1/2 cup light corn syrup
3 cups (18 ounces) semisweet chocolate chips
1‑1/2 cups powdered sugar, sifted
1/2 cup chopped walnuts (optional)
1‑1/2 teaspoons vanilla

PREPARATION:

  1. Line 8-inch square baking pan with foil, extending edges over sides of pan.
  2. Bring cream and corn syrup to a boil in heavy 2-quart saucepan over medium heat. Boil 1 minute. Remove from heat. Stir in chocolate. Cook until chocolate is melted, stirring constantly. Stir in powdered sugar, walnuts and vanilla. Pour into prepared pan. Spread mixture into corners. Cover; refrigerate 2 hours or until firm.
  3. Lift fudge out of pan using foil; remove foil. Place on cutting board; cut into 1-inch squares. Store in airtight container.
This recipe appears in: Candy

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