By Chef Anna Gal
Photos by Vasilisa Moruga
2 1/2 cups sugar
1/4 cup light corn syrup
1 1/4 cups half & half
1/4 tsp sea salt
1.5 ounces Fortunata No. 4 68% Dark Chocolate, cut into small pieces
2 tbsp unsalted butter, cubed
1/2 cup coarsely chopped pecans (optional)
1 1/2 tsp pure vanilla extract
Grease an 8x8 or 7x7 baking pan with butter and line it with parchment paper, allowing a 1-inch overhang.
In a saucepan, combine half & half, sugar, corn syrup, salt, and chocolate. Cook over medium heat, stirring gently with a wooden spoon until sugar has dissolved and chocolate has melted completely. Then bring mixture to a boil (don’t stir anymore!), washing down sides of pan with a wet pastry brush to prevent sugar crystals from forming. Attach a candy thermometer and bring mixture to 236 degrees Fahrenheit. Remove from heat and carefully transfer into a bowl (don’t scrape the bottom of the pan). Put butter cubes on top of mixture, place thermometer in the bowl and let cool for an hour or so, until the thermometer registers 110 degrees Fahrenheit.
Mix fudge with a wooden spoon until the mixture thickens and loses its sheen. Alternatively, you can use a stand mixer with a paddle attachment, on the lowest speed. Add vanilla and pecans (if using), mix well. Pour mixture into the prepared baking pan, smooth with a knife or an offset spatula, and let it set in the refrigerator overnight. Cut in 1-inch square pieces.
Pro tip: Retemper your chocolate before using to retain the delicate flavors adored by chocolate connoisseurs