Skillet chocolate fudge

48 servings

Ingredients

Quantity Ingredient
3 cups Sugar; minus 1 Tablespoon
1 cup Half-and-half
¼ cup Light corn syrup
5½ ounce Unsweetened baking chocolate cut into chunks
4 tablespoons Butter
1½ teaspoon Vanilla*
¼ teaspoon =1/8 teaspoon salt
1¼ cup Pecans; coarsely chopped

Directions

MILITARY LIFESTYLE 11/12/93

In a large, heavy bottomed frying pan, mix sugar and half-and-half.

Bring to boil over low heat, then add corn syrup and stir gently a few times. Insert candy thermometer and cook, without stirring, until it registers between 236 and 238 degrees. (On humid or rainy days, or if your kitchen is humid, cook to the higher temperature.) Do not remove thermometer. Remove frying pan from heat and allow to cool; sprinkle chocolate pieces over hot syrup and add chunk of butter, but DO NOT STIR. Do not move or agitate syrup in any way. Allow chocolate and butter to melt. When syrup has cooled to 110 degrees on candy thermometer, remove thermometer. Spoon and scrape contents of pan into bowl of electric mixer. Add vanilla and salt and turn mixer on to low speed. Beat until candy begins to harden. Immediately scrape and spoon candy out of mixing bowl onto flat surface;it will still be warm. With both hands, knead candy hard for a moment, then knead in pecans. Line an 8x8-inch square pan with plastic wrap. Press fudge firmly into pan, flattening it on top, and pressing it into corners.

Cover tightly and let sit for about 6 to 8 hours or overnight. Remove fudge from square pan with aid of plastic wrap. With a sharp knife, cut fudge into 8 lengthwise rows. Then make 6 more rows at right angles to first cuts. *Note: if peppermint fudge is desired, omit vanilla and substitute ¼ teaspoon peppermint extract or to taste.

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