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.

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