Better Than Grandma’s Chocolate Nut Fudge
By Elizabeth LaBau, The Sweet Book of Candy Making

"I will defend this fudges superior taste against any and all challenters. This old-fashioned fudge is firm yet creamy, with a deep chocolate taste from unsweetened chocolate, a caramelized dairy flavor from sweetened condensed milk, and plenty of toasted nuts."

1 cup water
2 cups granulated sugar
2 Tbsp. light corn syrup
1/2 tsp. salt
1 cup (11 ounces) sweetened condensed milk (Homemade Sweetened Condensed Milk)
4 ounces unsweetened chocolate, finely chopped
1 Tbsp. vanilla
2 Tbsp. butter
1 cup toasted pecans or walnuts, coursely chopped

Prepare a 9 x 9-inch pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.

In a large saucepan combine the water, granulated sugar, corn syrup and salt over medium-high heat. Stir until the sugar dissolves, then wipe down the sides of the pan with a wet pastry brush to prevent sugar crystals from forming.

Bring the syrup to a rolling boil, then stir in the sweetened condensed milk. After adding the milk, bring the mixture back to a boil, then insert a candy thermometer. Continue to cook the fudge, without stirring, to 238 F.

Once the candy reaches 238 F, remove the pan from the heat. Sprinkle the chopped chocolate, vanilla extract, and cubed butter on top of the fudge in the pan, but do not stir it in! Just let everything site on top of the fudge. If your stir right away, you will form sugar crystals that will make your fudge grainy. Instead, let the fudge cool to 120 F without disturbing the pan.

When the fudge reaches 120 F, remove the candy thermometer. Begin to stir the fudge vigorously with a wooden spoon. At first it will be thick and glossy, with a layer of butter on top. But as you continue to stir, the butter will become incorporated and the fudge will become less shiny. After 5 to 10 minutes of stirring it will take on the matte look of chocolate frosting. At this point the fudge is about to set, so quickly add the chopped nuts and stir them into the fudge. Scrape the fudge into the prepared pan and quickly smooth it intp an even layer.

Allow the fudge to set at room temperature for about 45 minutes until firm. Once the fudge is set, cut it into small 1-inch squares to serve.

Store remaining fudge in an airtight container at room temperature for up to one week, or in the refrigerator for up to two weeks.

Bring fudge to room temperature before serving.

Yield: 1 pound 10 ounces fudge