I've tried over the years to make real Chocolate Fudge. The main problem
has been the crystals. This year I was watching Alton Brown and he walked
the viewer through making fudge. I thought I followed the recipe to a T,
but I have weird crumbly fudge. It took a really long time to get the
thermometer to register 234 degrees and I wonder if I cooked it too long. I
kept checking to make sure the thermometer wasn't touching the bottom of the
pan and yet was well into the chocolate mixture. I was wondering if there
was an approximate time it should take the mixture to the soft ball stage.

Lynne

Chocolate Fudge Recipe courtesy Alton Brown

2 3/4 cups sugar
4 ounces unsweetened chocolate
3 tablespoons butter, plus more for greasing pan
1 cup half-and-half
1 tablespoon corn syrup
1 tablespoon vanilla extract
1 cup chopped, roasted nuts, optional

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 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. 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.