Wilton Basic Fudge

Description
Contributed by Lilly at Catsrecipes Y-Group
 * Source: Wilton candy thermometer package
 * 36 pieces

Ingredients

 * ⅔ cup (160 ml) half-and-half
 * 2 cup (480 ml or 400 g) granulated sugar
 * 2 (2 oz) square unsweetened chocolate
 * 2 tbsp (30 ml) light corn syrup
 * 2 tbsp (30 ml) butter, cut in thin slices
 * 1 pinch of salt
 * 1 tsp (5 ml) vanilla

Directions

 * 1) Chop chocolate coarsely.
 * 2) Line a 6" (15.2 cm) sq pan with foil and light butter foil.
 * 3) Combine all ingredients except vanilla in 3-qt (3-liter) heavy saucepan.
 * 4) Place pan over med heat and stir constantly with wooden spoon until all sugar crystals are dissolved.
 * 5) Wash down sides of pan with pastry brush dipped in hot water,; then clip on thermometer.
 * 6) Stir occasionally.
 * 7) When temp reaches 236°F (113°F), immediately remove pan from heat.
 * 8) Leave thermometer in position.
 * 9) Total cooking time is about 18 minutes.
 * 10) Place vanilla on surface of mixture.
 * 11) Do not stir or move pan until thermometer registers 110°F (43°F), about 30 minutes.
 * 12) Beat mixture vigorously with wooden spoon until it loses some of its gloss, turns a lighter color and thickens, about 10 minutes.
 * 13) Turn into prepared pan and press lightly with spoon to level surface.
 * 14) Do not scrape pan.
 * 15) Cool at room temp about 40 minutes; then cut in 1" (2.5 cm) square, or wrap uncut candy closely in foil or plastic wrap and refrigerate up to 1 month.