South Georgia Fudge Aka Chocolate Crack Food

CHOCOLATE FUDGE

Steps:

• Line a 9-by-5-inch loaf pan with foil, leaving a 2-inch overhang on all sides.
• Lightly brush the foil with butter. Lightly brush the bowl of a stand mixer or another large metal bowl with butter. Add 2 tablespoons cut-up butter, the chocolate, extract and salt; set the bowl aside.
• Heat the half-and-half in a medium pot over medium-high heat until hot but not boiling. Stir in the sugar and corn syrup and bring to a boil, stirring constantly and scraping the bottom of the pot with a wooden spoon; boil, stirring, until the sugar is dissolved, about 3 minutes. Reduce the heat to low; run a pastry brush dipped in warm water along the sides of the pan to dissolve any sugar crystals clinging to the pan. Clip a candy thermometer to the pan. Simmer the mixture, undisturbed, until the thermometer registers 234 degrees F to 238 degrees F, 20 to 30 minutes, watching the temperature closely as cooking times may vary. (This is the "soft-ball stage." To test for doneness, drop some of the mixture into cold water; you should be able to roll it into a soft ball.)
• Quickly pour the sugar mixture over the chocolate-butter mixture in the bowl (do not scrape the sides or bottom of the saucepan in case any sugar crystals formed). Clean the candy thermometer, then clip it to the bowl. Let the chocolate mixture cool, undisturbed, until it registers 110 degrees F to 115 degrees F, about 1 hour. (For faster cooling, set the bowl in a larger bowl of cold water.)
• Brush the paddle attachment or mixer beaters with butter. Beat the mixture on medium speed until just incorporated, about 1 minute. Reduce the mixer speed to low and beat until the fudge just begins to lose its sheen and hold its shape, 5 to 15 minutes. Do not overmix or the fudge will become hard. Use a buttered rubber spatula to scrape the fudge into the prepared pan and pat into an even layer; smooth the top.
• Press one or more toppings into the fudge, if desired (about 3/4 cup total). Let sit at room temperature for 1 hour, then score the fudge into small squares with a knife. For the best texture, let sit at least 1 more hour before slicing. Wrap leftover fudge in plastic wrap and store in an airtight container for up to 1 week at room temperature, or up to 2 weeks in the refrigerator. Bring to room temperature before serving.
• Toppings: Crushed sandwich cookies, crushed graham crackers, white chocolate chips, sprinkles, peanut butter drizzle, or mini marshmallows.

SOUTH GEORGIA FUDGE (AKA "CHOCOLATE CRACK"")

Steps:

• Butter an 8 x8 pan. Set aside.
• Add all ingredients except vanilla into a 3 quart saucepan. Stir to combine.
• Over medium to medium high heat, let mixture cook until it reaches the soft ball stage on a candy thermometer, stirring occasionally.
• Once it reaches soft ball stage, remove from heat and let cool slightly.
• Add vanilla extract and beat mixture with a spoon until it becomes creamy and loses some of its glossiness.
• Pour into prepared pan. Cut into squares.
• NOTE: This is very rich. Square size depends on you, but a 1 x1 square is about right. You can always go back for more!

SWEET AND SALTINES

Steps:

• Preheat the oven to 425 degrees F. Line 1 large or 2 small jelly-roll pans with aluminum foil, spray with nonstick spray and arrange the saltines salt-side down in a single layer. In a medium saucepan, melt the butter and brown sugar together and boil until it turns a caramel color, a few minutes. Remove from the heat and pour over the crackers, covering them evenly. Put the jelly-roll pan into the oven and bake for 3 to 5 minutes, or until just bubbly, watching carefully. Remove from the oven and pour the chocolate chips over the crackers. When the chips melt a bit, spread them over the crackers with a knife. Transfer the pan to the freezer for 15 to 20 minutes, or until completely cold. They will form one big sheet. Break up into pieces. Store in an airtight container.

BAKER'S CLASSIC CHOCOLATE FUDGE

Steps:

• Line 8-inch square pan with foil. Microwave chocolate and milk in microwaveable bowl on HIGH 2 to 3 min. or until chocolate is almost melted, stirring after 2 min.; stir until completely melted. Stir in nuts and vanilla.
• Spread onto bottom of prepared pan.
• Refrigerate 2 hours or until firm. Use foil to lift fudge from pan before cutting into pieces.

CHOCOLATE FUDGE

Steps:

• Grease bottom and sides of 8-inch square pan with butter.
• In 3-quart saucepan, cook sugar, milk, corn syrup, salt and chocolate over medium heat, stirring constantly, until chocolate is melted and sugar is dissolved. Cook, stirring occasionally, to 234°F on candy thermometer or until small amount of mixture dropped into cup of very cold water forms a soft ball that flattens when removed from water; remove from heat. Stir in butter.
• Cool mixture without stirring to 120°F, about 1 hour. (Bottom of saucepan will be lukewarm.) Add vanilla. Beat vigorously and continuously 5 to 10 minutes, using wooden spoon, until mixture is thick and no longer glossy. (Mixture will hold its shape when dropped from a spoon.)
• Quickly stir in nuts. Spread in pan. Let stand about 1 hour or until firm. Cut into 1-inch squares.

SALTINE TOFFEE BARK

Steps:

• Line a 15x10x1-in. baking pan with heavy-duty foil. Arrange saltines in a single layer on foil; set aside., In a large heavy saucepan over medium heat, melt butter. Stir in sugar. Bring to a boil; cook and stir for 1-2 minutes or until sugar is dissolved. Pour evenly over crackers., Bake at 350° for 8-10 minutes or until bubbly. Immediately sprinkle with chocolate chips. Allow chips to soften for a few minutes, then spread over top. Sprinkle with toffee bits. Cool., Cover and refrigerate for 1 hour or until set. Break into pieces. Store in an airtight container.