Simple Fudge

            Butter

            1 ½ c. sugar

            2/3 c. half-and-half or light cream

            ½ c. butter

            6 oz. 60-percent-cocoa chocolate,

            chopped or 6 oz. (1 cup) semisweet chocolate pieces

            ½ c. silvered almonds, or chopped walnuts toasted (optional)

            1 tsp. vanilla

           

1.      Line an 8x8x2-inch baking pan with foil, extending foil over edges of pan.  Butter foil; set aside.

2.      Butter sides of a heavy 2-quart saucepan. (Without a heavy pan, the mixture will overcook and separate.)  In saucepan medium-high heat for 2-3 minutes or until mixture boils.  Reduce heat to medium; continue cooking for 10 minutes.  Boil slowly and stir constantly (mixture should not brown).

3.      Remove pan from heat.  Add chocolate and nuts (if desired) and vanilla. Stir until mixture is melted and combined.  Beat by hand for 1 minute.

4.      Spread fudge evenly in prepared pan.  Score into squares while warm.  Cover and chill for 3-4 hours or until firm.  When firm, use foil to lift from pan.  Cut fudge into squares, than cut each in half to make triangles.  Store tightly covered in the refrigerator before serving.  Makes about 2 pounds (64 pieces.)       

Original Recipe Credit:  Better HOmes and Gardens Annual Recipes 2003 pg. 22 

                                                                                             Thank you for reading,

                                                                                                                 Marriah N.