Coney Island Fudge

1. 1

   Combine the cream, chocolate, and sugar in a heavy saucepan over low heat.

2. 2

   Cook, stirring constantly, until the chocolate melts and the mixture is smooth.

3. 3

   Add the salt and let the mixture come to a boil.

4. 4

   Turn down the heat to very low and cook without stirring until the mixture reaches the soft-ball stage, 236F on candy thermometer.

5. 5

   Remove the pan from the heat.

6. 6

   Add the butter and vanilla, but do not stir.

7. 7

   Let the mixture cool until lukewarm (110F).

8. 8

   Then beat the fudge with a wooden spoon until creamy.

9. 9

   Add the nuts and mix well.

10. 10

    Transfer the fudge to a buttered 8-inch-square baking pan.

11. 11

    Cover and chill.

12. 12

    When firm, cut into small squares.

* Per serving · 4 servings · Values may vary.

No additional tips available.