Chocolate fudge variations

Yield: 1 servings

Measure Ingredient
\N \N -Nancy Speicher DPXX20A
3 cups Sugar
1 \N Env unflavored gelatin
1 cup Milk
3 ounces Unsweetened chocolate (sqs)
1¼ cup Butter or margarine
2 teaspoons Vanilla extract
1 cup Walnuts; coarsely chopped*

*For delightful variations, in place of walnuts stir in 1 cup of any of the following: coarsely chopped pecans, coconut, whole toasted almonds, party mints, butter mints or crushed peanut brittle.

1. Butter an 8x8x2" pan.

2. In a 3½-quart saucepan, mix sugar with dry gelatin. Add milk, corn syrup, chocolate and butter.

3. Cook over medium heat, stirring frequently, to 238F on candy thermometer, or until a little in cold water forms a soft ball that flattens when removed from water.

4. Remove from heat; pour into a large mixing bowl. Stir in vanilla.

Cool 25 minutes.

5. Beat with wooden spoon until candy thickens. Stir in walnuts.

Spread in prepared pan. Let cool; then cut into squares. Makes about 2 ½ lbs.

Source: McCall's Cookery No. 13

Similar recipes