From the Kitchen Window column
This tastes just as delicious without the coconut and walnuts (if you're not a fan), though their inclusion elevates this fudge well beyond the realm of ordinary.
Makes about 1 1/2 pounds
2 ounces good-quality unsweetened chocolate, chopped
2 cups brown sugar
3/4 cup milk
2 tablespoons unsalted butter, in small pieces
2 teaspoons vanilla extract
1 1/4 cup shredded coconut
1 cup finely chopped, toasted walnuts
Grease an 8-by-8-inch pan.
Combine chocolate, sugar and milk in a heavy pot, stirring well to blend ingredients. Stirring slowly, bring to a boil over low heat. Cover pot and let boil for 2 to 3 minutes. Uncover and wash down the sides of the pot with a pastry brush dipped in cold water, then continue to boil slowly, without stirring, until the syrup reaches the soft ball stage (234 degrees).
Remove from heat, add the butter without stirring, and set the pot aside to cool.
Don't stir until the syrup is lukewarm, about 110 degrees. Add the vanilla, coconut and walnuts and stir without stopping until the mixture loses its gloss and thickens. Pour into the greased pan and mark into squares.
Let cool and firm before cutting into pieces.