sections (1/2 ounce each) HERSHEY'®S Unsweetened Chocolate Premium Baking Bar, broken into pieces
2
tablespoons light corn syrup
1/4
teaspoon salt
2
tablespoons butter
1
teaspoon vanilla extract
Prep Time
20 minutes
Cook Time
25 minutes
Cool Time
2-1/2 hours
1. Line 8-inch square pan with foil, extending foil over edges of pan. Lightly butter foil.
2. Stir together sugar, milk, baking chocolate, corn syrup and salt in heavy 2-quart saucepan. Cook over medium heat, stirring constantly, until mixture comes to full rolling boil. Cook, stirring occasionally, until mixture reaches 234°F on candy thermometer or until small amount of mixture dropped into very cold water forms a soft ball, which flattens when removed from water. (Bulb of candy thermometer should not rest on bottom of saucepan.)
3. Remove from heat. Add butter and vanilla. Do not stir. Cool at room temperature to 110°F (lukewarm). Beat with wooden spoon until fudge thickens and just begins to lose some of its gloss. Quickly spread into prepared pan. Cool completely. Cut into squares. Store in tightly covered container at room temperature.
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