The Best Chocolate Fudge

By JJCR

Ingredients

• 3 cups sugar
• 1 cup milk 3 squares unsweetened chocolate
• 2 tbsp. light corn syrup
• 1/2 tsp. salt
• 3 tbsp. butter
• 1 1/2 tsp. vanilla extract
• 1 cup pecans, coarsely chopped

Preparation

Step 1

About 2 1/2 hours before serving or up to 1 week ahead:

In 4 qt. saucepan over medium heat, heat sugar, milk, chocolate, corn syrup, and salt to boiling, stirring frequently. Carefully set candy thermometer in place and cook, without stirring, until temperature on thermometer reaches 238 or soft-ball stage ( when a small amount of chocolate mixture dropped into a bowl of very cold water forms a ball that flattens on removal from water), about 10 minutes. Remove saucepan from heat.
Cool chocolate mixture, without stirring, to 110 or until outside of saucepan is lukewarm. Meanwhile, lightly buitter 8 by 8 inch baking pan.

When chocolate mixture is ready, add butter and vanilla extract. With wooden spoon, beat until mixture is thick and begins to lose its gloss, about 3 minutes. Quickly stir in chopped pecans; pour mixture into pan. Cool fudge in pan on wire rack; cut into about 1 1/2 inch squares. Store fudge in tightly covered container. Makes 25 pieces or about 2 lbs.