• Cooking Time:
  • Servings:
  • Preparation Time:



  • 3 Tbs. + 1 tsp. butter
  • 1-1/2 cups sugar
  • 1/2 cup brown sugar
  • 3/4 cup half-and-half
  • 2 oz. milk chocolate, chopped
  • 2 oz. dark chocolate, chopped
  • 1 tsp. light corn syrup
  • 1 tsp. pure vanilla extract
  • 1/2 cup chopped walnuts, toasted


  • Line an 8x8 square pan with aluminum foil. Butter the pan with 1 tablespoon of the butter. Butter the bottom and sides of a 2 quart heavy saucepan with 1 teaspoon of the butter.
  • Combine the sugars, half-and-half, chocolates
  • and corn syrup in the saucepan.
  • Place over medium heat and cook until the
  • mixture reaches a boil, stirring constantly. Carefully clip a candy thermometer to the side of the pan.
  • Continue to cook, stirring constantly, until the
  • mixture reaches the soft ball stage, (234F), about 10 minutes.
  • Remove from the heat and add the remaining butter and vanilla.
  • Let the mixture stand, without stirring, for about 1 hour or until the mixture reaches
  • 110F.
  • Remove the candy thermometer.
  • Using a wooden spoon, beat the mixture continuously until the mixture thickens.
  • Add the nuts and continue to beat the
  • mixture for about 10 minutes, or until very thick and looses shine.
  • Spread the mixture in the prepared pan.
  • Let the mixture set completely, preferably
  • overnight.
  • Carefully lift the foil from the pan and cut the fudge into individual squares.

Categories: Candy  Fudge 
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