Alton Brown's Chocolate Fudge

This recipe takes some time, but it's mostly non-interactive time, so you can make it while watching TV. It's definitely sweet, but it's not "make your teeth hurt" sweet like some fudge.

Ingredients

• 2 3/4 cups sugar
• 4 ounces unsweetened chocolate
• 3 tablespoons butter, divided, plus more for greasing pan
• 1 cup half-and-half
• 1 tablespoon corn syrup
• 1 tablespoon vanilla extract
• 1 cup chopped, roasted nuts, optional

Directions

1. Grease an 8 by 8-inch pan with butter. (If you want to lift the fudge out to cut it up nicely, line the pan with wax paper after buttering it, leaving enough paper to get a grip on.)
2. In a heavy-bottomed saucepan, combine the sugar, chocolate, 1 1/2 tablespoons of the butter, half-and-half, and corn syrup.
3. Over medium heat, stir with a wooden spoon until sugar is dissolved and chocolate is melted.
4. Increase heat and bring to a boil.
5. Reduce heat to medium-low, cover, and boil for 3 minutes.
6. Remove the cover and attach a candy thermometer to the pot.
7. Cook (without stirring) until the thermometer reads 234 degrees F.
8. Remove from the heat and add the remaining butter. Do not stir.
9. Let the mixture cool for 10 minutes or until it drops to 130 degrees F. (This takes more like 45 minutes in my experience.)
10. Add vanilla and nuts, if desired, and mix until well-blended and the shiny texture becomes matte. (This will take a while and your arm will be very tired.)
11. Pour into the prepared pan.
12. Let sit in cool dry area until firm. Cut into 1-inch pieces and store in an airtight container for up to a week.