- 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 tablespoon light corn syrup
- 1 teaspoon pure vanilla extract
- 1/2 cup chopped walnuts, toasted
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, undisturbed until the mixture reaches the soft ball stage, (240 degrees F), about 10 minutes.
Remove from the heat and add the remaining butter. Let the mixture stand, without stirring, for about 1 hour or until the mixture reaches 120 degrees F. Remove the candy thermometer. Using a wooden spoon, beat the mixture continuously until the mixture thickens and loses its shine. Stir in the walnuts and spread into the prepared pan. Let the mixture set completely, preferably overnight. Carefully lift the foil from the pan and cut the fudge into individual squares.