Dark Chocolate Fudge
Browse the recipe Dark Chocolate Fudge
Top box: Dark Chocolate Fudge and Peanut Butter Fudge; Middle box: Traditional Peanut Brittle
YIELD Makes about 2 pounds or 64 candies
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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:
- Line 8-inch square baking pan with foil, extending edges over sides of pan.
- 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.
- Lift fudge out of pan using foil; remove foil. Place on cutting board; cut into 1-inch squares. Store in airtight container.
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Candy