Wilton Basic Fudge

== Description ==
Contributed by Lilly at Catsrecipes Y-Group
* Source: Wilton candy thermometer package
* 36 pieces
== Ingredients ==
* ⅔ cup (160 ml) half-and-half
* 2 cup (480 ml or 400 g) granulated sugar
* 2 (2 oz) square unsweetened chocolate
* 2 tbsp (30 ml) light corn syrup
* 2 tbsp (30 ml) butter, cut in thin slices
* 1 pinch of salt
* 1 tsp (5 ml) vanilla
== Directions ==
# Chop chocolate coarsely.
# Line a 6" (15.2 cm) sq pan with foil and light butter foil.
# Combine all ingredients except vanilla in 3-qt (3-liter) heavy saucepan.
# Place pan over med heat and stir constantly with wooden spoon until all sugar crystals are dissolved.
# Wash down sides of pan with pastry brush dipped in hot water,; then clip on thermometer.
# Stir occasionally.
# When temp reaches 236°F (113°F), immediately remove pan from heat.
# Leave thermometer in position.
# Total cooking time is about 18 minutes.
# Place vanilla on surface of mixture.
# Do not stir or move pan until thermometer registers 110°F (43°F), about 30 minutes.
# Beat mixture vigorously with wooden spoon until it loses some of its gloss, turns a lighter color and thickens, about 10 minutes.
# Turn into prepared pan and press lightly with spoon to level surface.
# Do not scrape pan.
# Cool at room temp about 40 minutes; then cut in 1" (2.5 cm) square, or wrap uncut candy closely in foil or plastic wrap and refrigerate up to 1 month.
Category:Cathy's Recipes
Category:Fudge Recipes
Category:Milk and cream Recipes
Category:Unsweetened chocolate Recipes
Category:Light corn syrup Recipes