Chocolate Fudge With Heavy Cream
|Semisweet chocolate pieces/1 package, 8 ounce unsweetened chocolate||18 Ounce, broken in pieces (3 Packages Of 6 Ounce Each)|
|Vanilla extract||3 Tablespoon|
|Heavy cream/1 can of 14 1/2 ounce evaporated milk||1 3⁄4 Cup (28 tbs)|
Put chocolate pieces, butter, and extract into a large bowl; set aside.
Combine sugar and cream in a large heavy saucepan.
Stir over medium heat until sugar is completely dissolved.
Increase heat and bring mixture to boiling.
Wash down crystals from sides of pan with a pastry brush dipped in water.
Set candy thermometer in place.
Cook, stirring constantly, until thermometer registers 236Â°F, washing down crystals from sides of pan and changing water after each washing.
Remove from heat and pour over ingredients in bowl.
Replace thermometer and let stand, without stirring or jarring, until lukewarm (about 110Â°F).
Remove thermomenter and beat with a wooden spoon until mixture thickens.
If desired, mix in 1 cup chopped nuts.
Immediately pour into two lightly buttered 8-inch square pans.
Allow to stand 5 or 6 hours, then cut into squares.