{"version":1,"type":"rich","provider_name":"Libsyn","provider_url":"https:\/\/www.libsyn.com","height":300,"width":600,"title":"Chocolate Fudge!","description":"Invented in the United States over 100 years ago, this classic confection is made by boiling sugar in milk or cream to the soft-ball stage, and then beating the mixture while it cools to acquire a smooth creamy consistency. Extremely rich and always delicious, fudge makes a great homemade gift to share with family and friends. \r\n\r\nIf you have a tip or a comment about this episode, click here and let us know, we'd love to hear from you.\r\n\r\nDownload the recipe as a PDF file\r\n\r\n\r\n3 cups granulated sugar\r\n10 fluid ounces of half and half\r\n2 1\/2 ounces of light corn syrup\r\nPinch of salt\r\n7 ounces unsweetened chocolate, finely chopped\r\n1 1\/2 ounces unsalted butter, cut into cubes\r\n1 1\/2 teaspoon vanilla extract\r\n1 1\/2 teaspoon vanilla extract\r\n1 cup walnuts, coarsely chopped (optional)\r\n\r\nLine an 8-inch square baking pan with foil so that the foil extends 2 inches beyond the sides of the pan. Lightly butter the bottom and sides.\r\nIn a heavy saucepan add the sugar, half-and-half, and corn syrup. Stirring constantly with a wooden spoon, cook the mixture over medium-low heat for 5 to 10 minutes, or until the sugar crystals are completely dissolved. Do not let the mixture boil. Remove the pan from the heat. Add the chocolate and salt, and stir until completely smooth.\r\nReturn the pan to the heat and insert a candy thermometer, taking care that it does not touch the bottom of the pan. Bring the mixture to a gentle boil over medium-low heat. Cook the syrup without stirring until the thermometer registers 234 degrees (soft ball stage). If necessary, adjust the heat to low; the surface of the syrup must boil evenly and gently to avoid scorching the fudge. Carefully take the pan off the heat and remove the candy thermometer. Immediately wash the thermometer in hot water. \r\nTo cool the fudge, drizzle and evenly distribute cold water on a marble slab or an inverted sheet pan set on a wire rack. Holding the saucepan containing the hot fudge close to the surface of the marble\/sheetpan, slowly pour the fudge on to the surface. Do not scrape out the fudge that clings to the bottom and sides of the pan. Evenly distribute the butter cubes on the surface of the fudge, and allow them to melt.\r\nUsing a bench scraper, manipulate the fudge across the surface of the marble\/sheetpan until the butter is completely incorporated. Spread the fudge out on the marble\/sheetpan and sprinkle the vanilla on the surface. Work in the vanilla until it is incorporated. If adding nuts, sprinkle into mixture at this point. Continue cooling the fudge, working it until it loses it\u2019s shine the surface becomes dull. The fudge will become sticky and more difficult to move across the work surface as it cools. \r\nOnce the fudge has thickened and is dull in appearance, transfer it to the prepared pan. Smooth the fudge into the corners of the pan, and allow it to rest for at least 2 hours before serving. \r\nCut into bit-sized pieces and enjoy!\r\n\r\n\r\n\r\n\r\n\t\r\n \t\t\r\n\t\r\n\t\r\n \t\t \r\n\r\n","author_name":"Dyann Bakes","author_url":"http:\/\/www.dyannbakes.com\/","html":"