Photo by Lori Rice
Yield: 64 pieces
- 2 cups white granulated sugar
- 1/2 cup heavy cream
- 1/2 cup half-and-half
- 1/4 cup light corn syrup
- 1/4 tsp. salt
- 2 sprigs fresh spearmint
- 6 ounces white chocolate chips or chopped white chocolate
- 2 T. unsalted butter, plus extra for greasing pan
- 1/2 tsp. pure vanilla extract
- 5 leaves of spearmint, finely chopped
- 2 ounces white chocolate, melted
In 3-quart heavy saucepan, combine sugar, heavy cream, half-and-half, corn syrup and salt. Turn to medium heat, and add mint sprigs.
Cook, stirring occasionally, until sugar dissolves and syrup begins to simmer. Remove mint. Allow syrup to come to low boil and boil for 1 minute without stirring.
Remove from heat and stir in white chocolate chips until melted. Return pan to heat. Use natural-bristle pastry brush dipped in warm water to brush down any crystals that collect along inside of pan.
Insert warmed candy thermometer in syrup and bring to boil. Do not stir. Let cook to 235 degrees F, soft-ball stage, about 10 to 15 minutes.
Remove pan from heat. Add butter and vanilla to pan, but do not stir.
Fill large bowl with ice water and place bottom of saucepan in water to cool sugar syrup. Let cool to 110 degrees F.
While it is cooling, prepare an 8- by 8-inch baking dish by lining it with parchment paper that extends at least 1 inch over top edge of dish. Grease parchment paper with unsalted butter.
Once cooled, pour syrup into bowl of mixer fitted with paddle attachment. Do not scrape bottom of pan to avoid transferring any burnt pieces.
Add finely chopped mint. Turn mixer to medium high and beat syrup for 7 to 10 minutes, until it loses its sheen.Alternatively, transfer syrup to large mixing bowl and use hand mixer, or mix fudge quickly by hand with wooden spoon.
Pour thickened syrup into prepared dish. Use buttered spatula to spread fudge evenly. Let cool completely, 4 to 6 hours.
Use edges of parchment paper to lift fudge from dish. Cut into 64 pieces. Drizzle pieces with melted chocolate and let chocolate harden, about 1 hour.
Store in airtight container in single layers separated by sheets of parchment paper or wax paper. Keep in refrigerator for up to 3 weeks or freeze up to 2 months.