Chocolate fudge is a treat that many reserve to make or purchase until the holidays. Fernandina’s Fantastic Fudge in Fernandina Beach makes some of the best in the region, maybe even the state and you can watch them make it in their lobby area.

This year, I decided to make some at the last minute to use up the last of the decadent ingredients found in my pantry before the New Year Resolutions go into action.

Now, I haven’t made fudge in close to twenty years, so I dusted off the family cookbook of recipe specialties and decided to make a variety of cookies as well as chocolate and peanut butter fudge.

Ingredients:
2 Cups sugar
¾ Cup milk
2 Squares unsweetened chocolate
1 Teaspoon light corn syrup
A dash of salt
2 Tables spoons butter or margarine
1 Teaspoon of vanilla
¬Ω Cup coarsely chopped nuts (any flavor)

Directions:
Butter the sides of a heavy, 2-quart saucepan.
Cook and stir over medium heat the sugar, milk, corn syrup and salt until melting the sugars until the mixture begins to boil.
Let mixture boil, stirring only to prevent sticking, until the bubbly sweetness reaches soft ball stage on a candy thermometer. (234 degrees F.)
Immediately remove from heat and add the butter, but DO NOT STIR!
Cool, without stirring until it reaches 110 degrees F.
Add vanilla and nuts.
Beat vigorously for 8 to 10 minutes, until mixture just loses its gloss and becomes thick.
Pour into a buttered loaf or square dish.
Score while warm, but wait until fudge firms before cutting.