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Classic Creamy Fudge

Makes 64 squares

• 2 cups granulated sugar
• 1/2 cup heavy cream
• 1/4 cup whole milk
• 3 tablespoons light corn syrup
• 4 ounces unsweetened chocolate, finely chopped
• 2 tablespoons unsalted butter, cut into small pieces
• 11/2 teaspoons vanilla extract
• 1 cup toasted walnut halves, coarsely chopped

Thoroughly coat all inside surfaces of an 8-inch square baking pan with nonstick spray. In a large, non-reactive pot, stir together granulated sugar, cream, milk and corn syrup. Heat over medium heat until the mixture comes to a simmer; simmer for 1 minute.

Stir in chopped chocolate, cover and simmer for 1 minute. Do not stir from this point on or you will encourage graininess. The cover will redirect any steam downward, which will help wash down any sugar crystals clinging to the sides of the pot.

Uncover and simmer until mixture reaches 238 degrees (soft-ball stage) on a candy thermometer, about 10 minutes. Remove from heat and scatter butter pieces on surface without disturbing fudge. Allow to sit until temperature comes down to 110 degrees, about 30 minutes.

Pour vanilla extract over fudge. If you are feeling strong, grab a wooden spoon and vigorously beat fudge using broad strokes, or scrape fudge into the bowl of a stand mixer fitted with a paddle attachment and beat on medium speed. Either way, beat until mixture just loses its sheen. Quickly fold in nuts and scrape mixture into prepared pan. Use a rubber spatula or your fingers to coax fudge into corners and into an even layer.

Let fudge sit at room temperature for 1 hour. Cover with plastic wrap and refrigerate overnight before cutting and serving. Cut into 64 squares. Keeps 2 weeks refrigerated in an airtight container in single layers separated by waxed or parchment paper.

(From “ A Baker's Field Guide to Holiday Candy & Confections” by Dede Wilson, Harvard Common Press.)

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