INGREDIENTS

INSTRUCTIONS

In a large, heavy bottomed frying pan, mix sugar and half-and-half.
Bring to boil over low heat, then add corn syrup and stir gently a  few
times. Insert candy thermometer and cook, without stirring, until  it
registers between 236 and 238 degrees. (On humid or rainy days, or  if
your kitchen is humid, cook to the higher temperature.) Do not  remove
thermometer. Remove frying pan from heat and allow to cool;  sprinkle
chocolate pieces over hot syrup and add chunk of butter, but  DO NOT
STIR. Do not move or agitate syrup in any way. Allow chocolate  and
butter to melt. When syrup has cooled to 110 degrees on candy
thermometer, remove thermometer. Spoon and scrape contents of pan  into
bowl of electric mixer. Add vanilla and salt and turn mixer on  to low
speed. Beat until candy begins to harden. Immediately scrape  and spoon
candy out of mixing bowl onto flat surface;it will still be  warm. With
both hands, knead candy hard for a moment, then knead in  pecans. Line
an 8x8-inch square pan with plastic wrap. Press fudge  firmly into pan,
flattening it on top, and pressing it into corners.  Cover tightly and
let sit for about 6 to 8 hours or overnight. Remove  fudge from square
pan with aid of plastic wrap. With a sharp knife,  cut fudge into 8
lengthwise rows. Then make 6 more rows at right  angles to first cuts.
*Note: if peppermint fudge is desired, omit  vanilla and substitute 1/4
teaspoon peppermint extract or to taste.  From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 50
Calories From Fat: 40
Total Fat: 4.7g
Cholesterol: 2.5mg
Sodium: 2mg
Potassium: 39.1mg
Carbohydrates: 2.7g
Fiber: <1g
Sugar: <1g
Protein: <1g