1/4 cup (60 ml) 35% cream

1/2 cup (125 ml) milk

2 tablespoons (30 ml) corn syrup

2 cups (500 ml) sugar

6 oz (170 g) semisweet chocolate, chopped

2 tablespoons (30 ml) butter

1 teaspoon (5 ml) vanilla extract

Line a 20-cm (8-inch) square pan with parchment paper, letting the paper hang over two sides and butter the 2 other sides.

In a heavy saucepan, bring the cream, milk, corn syrup and sugar to a boil, stirring to dissolve the sugar. Reduce the heat and add the chocolate, stirring until it melts completely.

Clean the sides of the pan with a wet brush to remove any sugar crystals. Attach a candy thermometer in the centre of the pan and simmer over medium heat without stirring until the thermometer reads 113 to 114 °C (235 to 237 ˚F). Add the butter and vanilla, without stirring them in.

Place the pan in a cold water bath. Let cool, without stirring, until the thermometer reads 43 to 50 °C (110 to 122 °F) or 20 to 30 minutes. Remove the pan from the water. With a wooden spoon, stir vigorously until the fudge begins to crystallize and lose its gloss but is still soft, about 3 to 4 minutes.

Pour immediately into the prepared pan and spread with a spatula. Cover with plastic wrap and press to smooth the surface. Let cool for about for 1 hour and 30 minutes at room temperature. Unmould and cut into 2.5-cm (1-inch) squares. Store in an airtight container. The fudge squares freeze well.

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