CHOCOLATE FUDGE
Laurie Churchman
ingredients
- 2 1/2 C. Sugar
- 2/3 C. Evaporated Milk
- 2 (1 ounce) Squares Unsweetened Chocolate, Or (3 T. of Cocoa and 1T. of Butter)
- 2 T. Light Corn Syrup
- 2 T. Butter
- 1 t. Vanilla Extract
- 1 C. Chopped Nuts
- Dash Salt
directions
- 1
Combine first 5 ingredents in a dutch oven. Cook over low heat, stirring constantly, until sugar is dissolved.
- 2
Continue to cook, stirring, until mixture reaches soft ball stage(236°).
- 3
Remove from heat; add butter and vanilla. (DO NOT STIR) Cool to lukewarm
- 4
(110°).
- 5
Add nuts; beat with a wooden spoon until mixture is thick and begins to lose its gloss (2 to 3 minutes). Pour into a buttered 8-inch square pan. Mark warm fudge into 1 1/3-inch squares.
- 6
Cool and Cut.
Source: Mom's Blue Box
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