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Chocolate Fudge
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This is a great chocolate fudge recipe. It can be doubled.
1 cup heavy cream
2 cups sugar
4 oz. chocolate chips
1/2 stick salted butter
1 teaspoon pure vanilla extract
1/2 lb. chopped walnuts
Combine heavy cream, sugar and chocolate chips in a heavy saucepan over low heat. Stir constantly with a wooden spoon until sugar dissolves. Wash down sides of pot with a pastry brush to dissolve sugar crystals.
Bring to a boil and cook until mixture reaches soft-ball stage, or 238 degrees on a candy thermometer. Remove pan from the heat and stop the cooking by plunging pot in a water bath for 1 minute. Add the butter and vanilla, but do not stir.
When the thermometer reads 110 degrees, mix fudge with a wooden spoon until creamy. Add the nuts and mix well.
Spoon into a greased 8 x 8 baking pan. Let cool and then cut into squares.
Yield: 1 lb.
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