Chocolate Fudge

Line an 8"×8" baking dish with parchment paper.

Mix sugar, chocolate, 2 Tbsp butter, half and half, and corn syrup in a heavy bottomed sauce pan. Cook on medium low heat, stirring frequently, until everything is melted and dissolved. Raise heat and bring to a boil. Reduce heat back to medium low, cover pot, and let stand for three minutes.

Remove cover, raise heat slightly, and attach a candy thermometer. Cook, stirring often, until the mixture reaches 234°F (soft ball stage). Immediately remove from heat and let cool, without stirring or agitating at all, for 15–20 minutes.

Then stir vigorously with a wooden spoon for several minutes until the glossy texture begins to fadr to a matte finish. Add vanilla, peanut butter, and nuts, stirring to combine.

Pour into the baking dash, smoothing as needed with a greased silicone spatula. Let the fudge rest for at least two hours in a cool, dry area, until firm.

Lift the paper from the dish, cut the fudge into one inch pieces, and store in an airtight for up to a week (if it lasts that long…).