Chocolate Fudge

• 2 3/4 cups sugar
• 4 ounces unsweetened chocolate (Ghirardelli 100% Cacao Unsweetened)
• 3 tablespoons butter, plus more for greasing pan
• 1 cup half-and-half
• 1 tablespoon corn syrup
• 1 tablespoon vanilla extract
• 1 cup chopped, roasted nuts, optional

Grease an 8 by 8-inch pan with butter.

In a heavy-bottomed saucepan, combine the sugar, chocolate, 1 1/2 tablespoons of the butter, half-and-half, and corn syrup.

Over medium heat, stir with a wooden spoon until sugar is dissolved and chocolate is melted.

Increase heat and bring to a boil.

Reduce heat to medium-low, cover, and boil for 3 minutes.

Remove the cover and attach a candy thermometer to the pot. Cook until the thermometer reads 234 degrees F.

Remove from the heat, wait for boiling to stop, then place the remaining butter cut into 3 pats on top. Do not stir.

Let the mixture cool for 10 minutes or until it drops to 130 degrees F (about 50 minutes).

Add vanilla and nuts, if desired, and mix until well-blended and the shiny texture becomes matte.

Pour into the prepared pan. Let sit in cool dry area until firm.

Cut into 1-inch pieces and store in an airtight container for up to a week.

Electric Range Cooking

Roast nuts 3 minutes at 400F

Start sugar mixture @ 7 heat until melted

Switch to high until boil

6.5 heat for 3 minutes

Put butter on after bubbles subside

From Food Network