Chocolate Fudge Variations

23.09.2008 | Author: Cook | Posted in Chocolate
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Chocolate Fudge Variations


Servings: 1
Ingredients: 

  • -Nancy Speicher DPXX20A
    • 

  • 3 c  Sugar
    • 

  • 1    Env unflavored gelatin
    • 

  • 1 c  Milk
    • 

  • 3 oz Unsweetened chocolate (sqs)
    • 

  • 1 1/4 c  Butter or margarine
    • 

  • 2 ts Vanilla extract
    • 

  • 1 c  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 8×8x2′ pan.
2. In a 3 1/2-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 1/2 lbs.
Source: McCall’s Cookery No. 13





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