CRAZYCOOKER
New member
A delicious old-fashioned chocolate fudge recipe.
Ingredients:
* 2 squares unsweetened (2 ounces) chocolate
* 3/4 cup milk
* dash salt
* 2 cups sugar
* 1 tablespoon corn syrup
* 1/4 cup (4 tablespoons) butter
* 1/2 teaspoon vanilla extract
* 1/2 cup chopped walnuts
Makes about 1 pound of chocolate fudge with walnuts.
Preparation:
Directions for chocolate fudge.
Melt chocolate over very low heat. Add milk and salt; stir well. Stir in sugar and corn syrup and bring to a full boil over medium heat, stirring constantly. Using a pastry brush dipped in a little hot water, wash down the sides of the pan a few times during this period of time. This will reduce the risk of any undissolved sugar, which could cause more crystals forming in the finished fudge.
Reduce heat to medium-low and continue to boil, without stirring, until mixture reaches 235° on a candy thermometer; remove from heat. Let the mixture cool to about 110°. Add butter and vanilla and stir to blend well. Beat well with a large wooden spoon until mixture begins to thicken, then add walnuts. Beat until it begins to lose its gloss and then pour quickly into a buttered pie plate. Refrigerate; cut into squares when chocolate fudge is set.
Ingredients:
* 2 squares unsweetened (2 ounces) chocolate
* 3/4 cup milk
* dash salt
* 2 cups sugar
* 1 tablespoon corn syrup
* 1/4 cup (4 tablespoons) butter
* 1/2 teaspoon vanilla extract
* 1/2 cup chopped walnuts
Makes about 1 pound of chocolate fudge with walnuts.
Preparation:
Directions for chocolate fudge.
Melt chocolate over very low heat. Add milk and salt; stir well. Stir in sugar and corn syrup and bring to a full boil over medium heat, stirring constantly. Using a pastry brush dipped in a little hot water, wash down the sides of the pan a few times during this period of time. This will reduce the risk of any undissolved sugar, which could cause more crystals forming in the finished fudge.
Reduce heat to medium-low and continue to boil, without stirring, until mixture reaches 235° on a candy thermometer; remove from heat. Let the mixture cool to about 110°. Add butter and vanilla and stir to blend well. Beat well with a large wooden spoon until mixture begins to thicken, then add walnuts. Beat until it begins to lose its gloss and then pour quickly into a buttered pie plate. Refrigerate; cut into squares when chocolate fudge is set.
