Dark Chocolate Walnut Fudge

• 2 (4-oz.) bittersweet chocolate baking bars, finely chopped
• 1 teaspoon vanilla extract
• 2 1/4 cups granulated sugar
• 1/4 cup light corn syrup
• 1 1/4 cup half-and-half, divided
• 2 tablespoons unsalted butter, softened, plus more for dish
• 1/4 teaspoon table salt
• 1/2 cup roughly chopped walnuts, toasted

1. Coat bottom and sides of an 8-inch square glass baking dish with butter; line bottom of dish with parchment paper, leaving 4 to 5 inches extending over each end. Coat parchment with butter.
2. Place chocolate and vanilla in the bowl of a stand mixer. Combine sugar, corn syrup, and 1/2 cup of the half-and-half in a saucepan over medium-high; bring to a boil, stirring until sugar dissolves. Cook, without stirring, until a candy thermometer inserted in mixture registers 230u0b0F, about 15 minutes. Stir in butter, salt, and remaining 3/4 cup half-and-half. Cook, without stirring, until mixture reaches 236u0b0F, about 20 minutes. Pour sugar mixture over chocolate mixture. (Do not stir together.) Let stand until mixture reaches 110u0b0F, about 30 minutes. Beat on medium-low speed until mixture is thick and beginning to become firm, 8 to 10 minutes. Quickly beat in walnuts. Transfer fudge to prepared dish; smooth top. Cover and let stand at room temperature 8 hours or overnight.
3. Using parchment as handles, remove fudge from dish; cut into squares. Store fudge in an airtight container with parchment or wax paper between layers.

bittersweet chocolate baking, vanilla, sugar, light corn syrup, unsalted butter, salt, walnuts

Taken from www.myrecipes.com/recipe/dark-chocolate-walnut-fudge (may not work)