Old-fashioned Chocolate Cream Fudge

Yields 16-20 pieces

1¼ cups brown sugar

¾ cup granulated sugar

4 ounces unsweetened chocolate (finely chopped)

1 cup whipped cream (or see recipe: Fresh Whipped Cream under Pies)

1¼ teaspoons water

1¼ teaspoons cornstarch

1 tablespoon pure vanilla extract

¼ teaspoon salt

 

1. In a bowl, combine cornstarch and water. Mix well.
2. In a heavy saucepan, combine both sugars, chocolate, whipped cream, and salt. Place over moderate-low heat, stirring constantly with a wooden spoon, until sugar dissolves. Bring to a boil.
3. Stir in cornstarch mixture. Continue cooking, without stirring, until mixture reaches soft ball stage (approximately 240° F on a candy thermometer - see TABLE 4. COOKING WITH SUGAR under Conversion Tables & More).
4. Remove from heat. Let fudge cool to approximately 125° - 130° F. Beat fudge with a wooden spoon (or use a mixer with a paddle attachment), stirring in vanilla extract, until fudge looses its sheen and becomes matte. Quickly pour mixture into a greased 8-inch square pan lined with greased parchment or wax paper. Evenly spread out fudge with a wooden spoon or greased spatula. Cool until firm.  
5. Cut fudge into squares with a sharp, greased knife. Serving suggestions: Place fudge in a decorative tin, or wrap in colorful cellophane and tie with a bow - makes a great gift!