Chocolate-marbled fudge
16 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Sugar |
| ⅔ | cup | Heavy cream |
| 1 | cup | Milk |
| ¼ | cup | Light corn syrup |
| ¼ | teaspoon | Salt |
| 1 | teaspoon | Vanilla |
| 2½ | ounce | Semisweet chocolate pieces; chopped |
Directions
Combine the sugar, cream, milk, corn syrup and salt in a heavy, large saucepan. Bring slowly to boiling, stirring constantly, until the sugar dissolves. boil gently, stirring occasionally, until mixture reaches 238F on the candy thermometer or soft ball stage. Remove from heat. Cool for 5 minutes. Add the vanilla. Beat in vigorously until the mixture begins to thicken and lose its glossy look, about 5 minutes. Pour half the fudge into a well buttered 8x8x2-inch baking pan. Sprinkle evenly with half of the chocolate pieces. Pour in the remaining fudge. Sprinkle with the remaining chocolate pieces. Cool completely on a wire rack. Cut into 1- inch squares. Source: ? Magazine 1985-1987 Note: the picture of this shows the fudge to be very light in color, almost like nougat, with the chocolate pieces showing in the middle and on top.
-- ~-- * SLMR 2.0 * If you see an onion ring....Answer it! þ TNet 3½ ÷ Intelec * Paradise Island * Houston, Tx * (713) 488-2032 ====================================================================== ==== BBS: COLOSSUS Date: 12-03-92 (09:00) Number: 2251 From: DIANE MILLER Refer#: NONE To: ALL Recvd: NO Subj: Flank Steak Conf: (125) COOK