PREP: 15 minutes COOK: 20 minutes COOL: 50 minutes MAKES: about 1¼ lb. (18 pieces)

Fudge

What You’ll Need

Butter

2 cups sugar

¾ cup half-and-half or light cream

2 oz. unsweetened chocolate, cut up

1 tsp. light-color corn syrup

⅛ tsp. salt

2 Tbsp. butter

1 tsp. vanilla

½ cup chopped nuts (optional)

How to Make It

1. Line an 8×4-inch loaf pan with foil, extending the foil over the edges of the pan. Butter the foil.

2. Butter the sides of a 2-qt. heavy saucepan. In the saucepan combine the first five ingredients (through salt). Cook and stir over medium heat until mixture boils. Clip a candy thermometer to the side of the pan. Reduce heat to medium-low; continue boiling at a moderate, steady rate, stirring occasionally, until thermometer registers 236°F, soft-ball stage (20 to 25 minutes). Adjust heat as necessary to maintain a steady boil.

3. Remove saucepan from heat. Add the 2 Tbsp. butter and the vanilla but do not stir. If necessary, tilt saucepan so the bulb of the thermometer is covered with the candy mixture. Cool, without stirring, to 110°F (50 to 60 minutes). Remove thermometer from saucepan. Beat mixture vigorously with a clean wooden spoon until candy just begins to thicken. If desired, add nuts. Continue beating until the fudge just starts to lose its gloss (6 to 8 minutes total).

4. Immediately spread fudge evenly in the prepared pan. Score into squares while warm. When fudge is firm, use foil to lift it out of pan. Cut into squares.

To Store: Place fudge in an airtight container. Store at room temperature up to 2 days or in the refrigerator up to 1 month.

PER PIECE: 129 cal., 4 g fat (3 g sat. fat), 7 mg chol., 33 mg sodium, 24 g carb., 1 g fiber, 1 g pro.

1. To line the pan with foil, turn the pan over and press the foil around the bottom and sides of the pan. Remove the foil and drop the formed foil liner into the pan.

2. Using a pastry brush, brush the foil-lined pan with softened butter. This makes it easy to pull the foil away from the finished candy.

3. Adjust the heat as needed so mixture boils at a steady rate across the entire surface of the pan to 236°F.

4. Once the fudge cools to 110°F, beat it vigorously with a spoon until it loses its sheen and the surface appears dull.