Serves: 5
Total Calories: 765
Yield: 1 1/2 pounds
Butter a cookie sheet and set aside. Mix together sugar, cocoa, salt, corn syrup, and milk in a 4-quart saucepan. Over high heat, stir until mixture begins to boil. Clip candy thermometer to side of pan. Turn down heat to medium and cook without stirring until temperature on thermometer reaches 234°. Remove from heat. Add butter or margarine and vanilla. Do not stir. Let cool at room temperature 15 minutes.
Beat with a wooden spoon only until fudge begins to lose some of its gloss and starts to thicken. Add nuts and quickly spread into prepared pan. Cut into squares when cool. Store in an airtight container.
Hints:
(1) Be sure to use a pan large enough to prevent boiling over during cooking.
(2) Mixture will boil quickly, but will take 20–25 minutes to reach 234°; set timer for 20 minutes, then check temperature.
(3) Do not stir after mixture reaches boiling—it causes graininess.
(4) In hot weather, you may want to allow an extra degree of temperature (235°).
(5) Don’t overbeat; it makes the fudge too hard.
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This Chocolate Fudge recipe is from the Best of the Best from the East Coast Cookbook Cookbook. Download this Cookbook today.
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