- 1/4 cup (60 ml) 35% cream
- 1/2 cup (125 ml) milk
- 2 tablespoons (30 ml) corn syrup
- 2 cups (500 ml) sugar
- 6 oz (170 g) semisweet chocolate, chopped
- 2 tablespoons (30 ml) butter
- 1 teaspoon (5 ml) vanilla extract
- Line a 20-cm (8-inch) square pan with parchment paper, letting the paper hang over two sides and butter the 2 other sides.
- In a heavy saucepan, bring the cream, milk, corn syrup and sugar to a boil, stirring to dissolve the sugar. Reduce the heat and add the chocolate, stirring until it melts completely.
- Clean the sides of the pan with a wet brush to remove any sugar crystals. Attach a candy thermometer in the centre of the pan and simmer over medium heat without stirring until the thermometer reads 113 to 114 °C (235 to 237 ˚F). Add the butter and vanilla, without stirring them in.
- Place the pan in a cold water bath. Let cool, without stirring, until the thermometer reads 43 to 50 °C (110 to 122 °F) or 20 to 30 minutes. Remove the pan from the water. With a wooden spoon, stir vigorously until the fudge begins to crystallize and lose its gloss but is still soft, about 3 to 4 minutes.
- Pour immediately into the prepared pan and spread with a spatula. Cover with plastic wrap and press to smooth the surface. Let cool for about for 1 hour and 30 minutes at room temperature. Unmould and cut into 2.5-cm (1-inch) squares. Store in an airtight container. The fudge squares freeze well.
It is important not to stir. If necessary, clean the side of the pan again with a wet brush. These precautions prevent the sugar crystals from crystallizing the whole preparation.
Cooling the syrup before beating it ensure the smallest sugar crystals. This is the secret to creamy fudge.