View source for Wilton Basic Fudge

== Description ==
Contributed by Lilly at [http://Groups.Yahoo.Com/Group/Catsrecipes/ 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]]

== Procedures ==
# 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 [[granulated sugar|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.

==References==
<references/>
[[Category:North American cuisine]]

[[Category:Fudge Recipes]]
[[Category:Milk and cream Recipes]]
[[Category:Unsweetened chocolate Recipes]]
[[Category:Light corn syrup Recipes]]