| |
| 2/3 cup |
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milk |
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| 4 Tbs |
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cocoa |
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| 2 cups |
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sugar |
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| 1 tsp |
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corn syrup |
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| dash |
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of salt |
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| 2 Tbs |
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butter |
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| 1 tsp |
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vanilla |
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| 1 cup |
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nuts (optional) |
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| Place over low heat, stirring until chocolate is melted and mixture smooth milk and cocoa. Stir in sugar syrup and salt. Cook gently, stirring from the bottom occassionally, to 236° (small ball dropped into ice water forms a soft ball.) Remove from heat. Add butter. Cool, without stirring, to lukewarm. Add vanilla. Beat until thick and no longer glossy. If desired stir in nuts. Turn onto waxed paper and shape into a 12" roll; chill, and slice. Or spread in buttered pan and cut into squares. Makes about 1-1/4 lb. |
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| Cooking Tips |
| For white fudge: Follow recipe above ---- except omit chocolate (but scald the milk.) |
| For Penuche: Follow recipe above---except omit chocolate (but scald the milk) and in place of half the sugar use 1 cup brown sugar. |
| For Coconut Penuche: Follow recipe above---except omit chocolate (but scald the milk) and in place of half the sugar use 1 cup brown sugar add 2 cups chopped shredded coconut with the sugar. |
| For maple fudge: Follow recipe above ---- except omit chocolate (but scald the milk.) also add 1 tbsp maple flavor when you add vanilla. |
| For peanutbutter fudge: Follow recipe above ---- except omit chocolate (but scald the milk.) and add 1 cup peanut butter. |
| For chocolate peanutbutter fudge: Follow recipe above ---- except add 1 cup peanut butter. |
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| Recipe Source |
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Source: Paula ARG Kernachan
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| Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |