Chocolate Fudge

Published 8:19 am Thursday, September 11, 2014

By Staff Reports

1 cup packed light brown sugar

1 cup white sugar

1 teaspoon vanilla

3 tablespoons cocoa

1/4 cup unsalted butter

1/2 cup heavy cream

1/4 teaspoons salt

1 cup toasted, chopped nuts

Spray an 8×8-inch metal pan with non-stick spray lined with parchment paper. Combine sugars, vanilla, cocoa, butter, cream and salt over medium heat. Stir and scrape sides of pan to prevent sugar from crystallizing. Cook 10 to 12 minutes until temperature reaches 238 degrees on candy thermometer. Stir in nuts. Pour mixture into pan and cool on counter.

Slice into 32 squares.

Kevin Arton, Lydia