On Fri 13 May 2005 12:50:23p, Scott wrote in rec.food.cooking:

> I intended to make fudge this evening for a get-together tomorrow, and I
> picked up some heavy cream, having forgotten that my preferred recipe
> calls for half-and-half.
>
> I don't have any milk to "cut" the cream with; would using the cream do
> anything but make the recipe richer? It's already, well, fudgey. I can't
> imagine it being any richer. Worth it to get the half and half?
>
> It's Alton Brown's recipe, BTW:
>
> RECIPE: Chocolate Fudge
>
> SOURCE: Alton Brown
> CATEGORIES: Candy, Desserts
>
> INGREDIENTS:
>
> 2 3/4 cups sugar
> 4 oz chocolate, unsweetened
> 3 tbsp butter, plus more for greasing pan
> 1 cup half-and-half
> 1 tbsp corn syrup
> 1 tbsp vanilla extract
> 1 cup nuts, roasted, chopped (optional)
>
>
> METHOD:
>
> Grease an 8 by 8-inch pan with butter.
> In a heavy-bottomed saucepan, combine the sugar, chocolate, 1 1/2
> tablespoons of the butter, half-and-half, and corn syrup.
> Over medium heat, stir with a wooden spoon until sugar is dissolved and
> chocolate is melted.
> Increase heat and bring to a boil. Reduce heat to medium-low, cover, and
> boil for 3 minutes.
> Remove the cover and attach a candy thermometer to the pot. Cook until
> the thermometer reads 234 degrees F.
> Remove from the heat and add the remaining butter. Do not stir.
> Let the mixture cool until it drops to 110 degrees F.
> Add vanilla (and nuts, if desired), and mix until well-blended and the
> shiny texture becomes matte.
> Pour into the prepared pan.
> Let sit in cool dry area until firm.
> Cut into 1-inch pieces and store in an airtight container for up to a
> week.
>

Use the heavy cream. It will just be richer and more deadly! :-)

--
Wayne Boatwright
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974