Ingredients
- 3 tablespoons plus 1 teaspoon butter
- 1 1/2 cups sugar
- 1/2 cup light brown sugar
- 3/4 cup half-and-half
- 2 ounces milk chocolate, chopped
- 2 ounces dark chocolate, chopped
- 1 teaspoon light corn syrup
- 1 teaspoon pure vanilla extract
- 1/2 cup chopped walnuts, toasted
Directions
Line an 8 by 8 by 2-inch square pan with aluminum foil. Butter the pan with 1 tablespoon of the butter. Butter the bottom and sides of a 2 quart heavy saucepan with 1 teaspoon of the butter. Combine the sugars, half-and-half, chocolates and corn syrup in the saucepan. Place over medium heat and cook until the mixture reaches a boil, stirring constantly. Carefully clip a candy thermometer to the side of the pan. Continue to cook, stirring constantly, until the mixture reaches the soft ball stage, (234 degrees F), about 10 minutes.
Remove from the heat and add the remaining butter and vanilla. Let the mixture stand, without stirring, for about 1 hour or until the mixture reaches 110 degrees F. Remove the candy thermometer. Using a wooden spoon, beat the mixture continuously until the mixture thickens. Add the nuts and continue to beat the mixture for about 10 minutes, or until very thick and looses shine. Spread the mixture in the prepared pan. Let the mixture set completely, preferably overnight. Carefully lift the foil from the pan and cut the fudge into individual squares.
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By c_burg46
on December 13, 2011
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This fudge is smooth and creamy and delicious. I might use an un-sweet chocolate along with the milk chocolate next time I make it to give it a richer chocolate flavor. I will say this is NOT a beginner's fudge recipe. I used techniques i learned from my Grandfather who was a professional candy maker to make this. I will make it again for sure.
By yaraamberson_55...
Portland, OR
on December 20, 2008
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I was excited to make fudge for the first time. I chose this recipe because the directions seemed clear and easy to follow. Unfortunately, the results were awful. Once the mixture cooled to 110 degrees, I tried to stir but the mixture was a solid lump of sugar. It took forever it clean out the pan.
This may be a good recipe if you have made fudge before. However, this recipe is NOT for beginners.
By lsteinheber_9251154
Denver, CO
on December 23, 2007
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I had high hopes for this recipe - not only because its by Emeril, but also because of the title "double chocolate". The recipe just didn't work for me - maybe because I am at high altitude. When it had cooled down, it was really stiff and it actually broke my wooden spoon. It also didn't have very good flavor. The title is misleading - it is not very chocolately at all. It tastes mostly like brown sugar. I will not be making this again.
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