Don't let anyone tell you making fudge is easy and for sure don't let them tell you making GOOD fudge is easy either. Yes, there are a million fudge recipes out there, but getting everything correct takes some patience.

The first time I made Chiammaya Total Chocolate indulgence fudge -- actually I used Chocolate Lovers Blend -- it TASTED delicious, but was as grainy as a spoon of table sugar. One guy even said it was the best fudge he'd ever had, but he was probably drunk -- thanks anyway Blake! :-)

Last month at the Strawberry Festival I met a professional fudge maker  -- Bob Brown from Oh Fudge! -- Who was as nice a guy as you would ever meet. Bob used some of my chocolate to make a small batch of fudge and it for sure was better than the grainy mess I had concocted. He reminded me of something I'd heard from Alton Brown on Food Network;  adding a small amount of corn syrup prevented crystallization.

I came home and revised my recipe and it sure was less grainy, but still had a grit that just wasn't right. Bob had given me a proportion and I recalculated and re-worked my recipe. I can't say it's perfected yet but MAN it's getting close.

Thanks for the help Bob and I hope someday I can re-pay the favor. Try the recipe, I think you'll like it.

http://www.chiammaya.com/blog/recipes/

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.

Put it all (except the vanilla) in a pot and bring it to a boil. Cook it until it looks like it's separating. Take it off the heat and add in the vanilla. Pour it all in a blender, cover and blend for 10 seconds to smooth it out. Chill until you are ready to serve. Heat it up in the microwave for 30 seconds or more until it is warm and pour over scoops of ice cream. YUM!

Grease an 8 by 8-inch pan with the butter wrapper. In a heavy-bottomed saucepan, pour the sugar, chocolate, 1 1/2 tablespoons of the butter, half-and-half, and corn syrup. 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. Cook 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. Let sit in cool dry area until firm. Cut into 1-inch pieces and store in an airtight container for up to a week.