Chocolate Fudge

Directions

1. 1
   Grease an 8 by 8-inch pan with butter.
2. 2
   In a heavy-bottomed saucepan, combine the sugar, chocolate, 1 1/2 tablespoons of the butter, half-and-half, and corn syrup.
3. 3
   Over medium heat, stir with a wooden spoon until sugar is dissolved and chocolate is melted.
4. 4
   Increase heat and bring to a boil.
5. 5
   Reduce heat to medium-low, cover, and boil for 3 minutes.
6. 6
   Remove the cover and attach a candy thermometer to the pot.
7. 7
   Cook until the thermometer reads 234 degrees F. Remove from the heat and add the remaining butter.
8. 8
   Do not stir.
9. 9
   Let the mixture cool for 10 minutes or until it drops to 130 degrees F. Add vanilla and nuts, if desired, and mix until well-blended and the shiny texture becomes matte.
10. 10
    Pour into the prepared pan.
11. 11
    Let sit in cool dry area until firm.
12. 12
    Cut into 1-inch pieces and store in an airtight container for up to a week.