Chiammaya Total Chocolate Indulgence Chocolate Fudge

1.5 tablespoons butter ( I use the butter wrapper to grease the pan)
1 cup half-and-half

5 tablespoon corn syrup

2  cups sugar

3/4 Cups Brown sugar

4 ounces CHIAMMAYA Total Chocolate Indulgence

1.5 Tablespoons butter
1 tablespoon vanilla extract
1 cup chopped, roasted walnuts optional

Grease an 8 by 8-inch pan with the butter wrapper. In a heavy-bottomed saucepan, put 1 1/2 tablespoons of the butter, half-and-half, and corn syrup the sugar, brown sugar and chocolate, . Stir over medium heat with a wooden spoon until the sugar is dissolved and chocolate is melted. Turn up the heat and bring to a boil. Now lower the heat to medium-low and cover for 3 minutes. Remove the lid and insert a candy thermometer into the mix.  NOW you just get to watch and do nothing. Don't stir, just let it boil until the thermometer reads 234 degrees F. Now remove the pan from the heat and add the remaining butter. Do not stir. Let the mixture cool for about 10 minutes or until it drops to 130 degrees. Add vanilla, and the nuts if you like them, and mix until well-blended and the shiny texture becomes dull. Pour into the buttered pan. This takes a while and your arm WILL bet tired! Let sit in cool dry area until firm. Cut into 1-inch pieces and store in an airtight container for up to a week.