Double Chocolate Fudge
3 cups sugar
2 tablespoons corn syrup
6 tablespoons butter
1 teaspoon vanilla
3 tablespoons cocoa
2 cups whipping cream
3 ounces semisweet chocolate, chopped
1 cup nuts, toasted and chopped
Before you begin, line an 8" square pan with foil and lightly butter the
foil. Chop the chocolate and crisp the nuts. Combine sugar and cocoa in
a heavy four quart saucepan and mix thoroughly. Add corn syrup and cream
and place pan on medium heat - stirring constantly until all the sugar
crystals are dissolved, then wash down sides of pan with a pastry brush
dipped in hot water. Clip on thermometer.
Continue cooking, stirring occasionally and washing down sides of pan
twice more. When thermometer registered 240�F - remove from heat. This
will about 25 minutes. Take off thermometer. Allow candy to cool,
undisturbed, for 10 minutes. As it cools, cut butter in thin slices and
lay on surface of candy. DO NOT STIR. After 10 minutes, add chopped
chocolate. Stir until chocolate is melted and butter is thoroughly
incorporated. Mixture will thicken quickly.
Fold in vanilla and nuts and turn into prepared pan, using a rubber
scraper. Cool at room temperature for 10 minutes, then refrigerate for
about 40 minutes to firm. Cut into pieces that are easily handled and
keep wrapped in foil or plastic wrap and refrigerate for up to one
month.
** TO CRISP NUTS: This takes next to no time. Preheat oven to 300�F.
Spread nuts on a cookie sheet, place in oven and turn off heat. Remove
after 10 minutes and let cool. |