Chocolate Fudge 2

Course : Fudge
Serves: 1
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1 piece Squares unsweetened chocolate -- (1 oz.)
3/4 Cup milk -- scalded
2 Cups sugar
1 Teaspoon light corn syrup
2 tablespoons butter or margarine
1 Teaspoon vanilla

Preparation / Directions:

Melt chocolate in milk. Add sugar and corn syrup; cook slowly, stirring until sugar dissolves. Cook gently to soft-ball stage (234 degrees), stirring frequently. Remove from heat; add butter and cool at room temperature to lukewarm (110 degrees) without stirring. Add vanilla; beat vigorously until fudge becomes very thick and loses its gloss. Quickly spread in buttered pan. When firm, cut in squares. One cup broken nuts may be added. Or the fudge may be kneaded when hard, formed into rolls, and sliced. If desired 1/3 cup cocoa may be substituted for the unsweetened chocolate; increase butter to 3 Tablespoons. Makes 2 dozen pieces. That is the way the book says do it. After 100 times, I find it takes about 4 minutes of a pretty good boil to reach a soft ball stage (I drop a bit in water to test it). Also - I don't have time to let it cool at room temp, I am much too busy for that - I plop the pan in cold water, add butter and vanilla and stir like crazy for a few minutes. It will begin to get thick and lose its gloss. Have to hurry the nuts into it and pour it up before it gets too hard. Also need to cut it into squares while still warm and before it gets hard.You will learn just when to do that with practice. The recipe seldom ever fails for me. Good luc

2 Kitchen's say:
  (2 3/4 Stars!)
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