Candymakers Chocolate Fudge Recipe
%%CATEGORY%%Candymakers Chocolate Fudge Recipe
Place over low heat using a heavy saucepan
- 2 cups sugar
- 2/3 cup heavy cream
- 1/3 cup milk
- 1 tbsp light corn syrup
- 1/8 tsp salt
- 1/2 to 1 cup nut meats
Add all the ingredients to the saucepan, Stir until the sugar is completely dissolved. Increase heat to boiling point. Add 2 oz unsweetened chocolate, stirring constantly. Place candy thermometer in fudge. Boil gently to 236F or until soft ball stage. Remove from heat. Add without stirring 2 tbsp butter. Let stand until almost cold. When it has cooled to lukewarm, add 1 tsp vanilla & 1/2 to 1 cup nut meats. Beat vigorously until fudge is no longer glossy and is thick and creamy. Pour into slightly buttered 8 inch square pan.
* To help prevent sugaring use a wooden spoon for stirring and beating.
* If you don't have a candy thermometer you can test the fudge by using a glass with cold water in it and drizzling a small amount of the mixture in, if small soft ball forms, it's ready for the next step.
<< Previous Post || Next Post >>