Yield: 49 servings
|1½ cup||Heavy cream or non-dairy liquid cream substitute|
A good basic chocolate fudge. The use of whipping cream or non-dairy cream substitute makes stirring unnecessary. This makes a very creamy fudge.
Combine coicoa, sugar, salt, and heavy cream in a large saucepan.
Bring to a rolling boil; then reduce heat to medium and cook to 234 degrees F. without stirring. Remove from heat and add butter and vanilla. Do not stir. Cool to lukewarm (about 110 degreees F.). Beat by hand or with mixer until fudge thickens and loses some of its gloss. Quickly spread fudge in lightly buttered 8-inch square pan.
When cool, cut into squares. Makes about 49 pieces.
Recipes from: Ideals Candy Cookbook by Mildred Brand, Copyright MCMLXXIX By Mildred Brand Posted by: Joan Johnson 10/92