Fudge 3

• 2 cups firmly packed light brown sugar
• 2 cups white sugar (or you can use all white sugar)
• 1 cup half and half cream
• 1 1/2 tablespoons butter
• 2 ounces unsweetened chocolate
• 1 teaspoon vanilla

Method

Butter the sides of a 3 quart saucepan. Place all ingredients except vanilla in pan. Stir constantly until sugar is dissolved and it comes to a boil. Reduce the heat while retaining the boil and continue cooking, stirring infrequently if at all. When it reaches the soft ball stage (234°F to 240° F) remove from heat and flavor with vanilla. Let candy cool for a few minutes, then place saucepan in a large square pan full of ice or cold water. Stir gently with wooden spoon, just as the candy starts to harden (which will happen almost immediately; pour into a buttered 8 by 8 inch square pan.

Hints for Making and Testing Homemade Candy