- 3 tablespoons unsalted butter, plus butter, or cooking spray, for pan
- 3 cups sugar
- 1/4 teaspoon salt
- 1/2 cup corn syrup
- 4 ounces bitter chocolate
- 2 ounces semisweet chocolate
- 1 cup milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
Lightly butter or spray with cooking spray, a 9-inch square pan and set aside.
In a saucepan combine the sugar, salt, corn syrup, bitter and semisweet chocolates, and milk. Cook over low heat, stirring frequently, until mixture comes to a boil. Once mixture comes to a boil, do not stir. Any crystals that form on the sides of the pan may be removed with a pastry brush dipped in cool water. Cook the fudge at a boil until the mixture reaches the soft ball stage, 238 to 240 degrees F on a candy thermometer. Remove from the heat and stir in 3 tablespoons of butter. Cool to warm.
Add the vanilla and almond extracts and beat with a wooden spoon until creamy. Pour into the prepared pan and cool completely before cutting into squares. Store fudge in an airtight container.