Chocolate Fudge Variations Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
-Nancy Speicher DPXX20A,
3 cup: Sugar,
1: Env unflavored gelatin,
1 cup: Milk,
3 ounce: Unsweetened chocolate, sqs
1 1/4 cup: Butter or margarine,
2 tsp: Vanilla extract,
1 cup: Walnuts, coarsely chopped*
Directions:
*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 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: McCalls Cookery No. 13
Source from luhu.jp
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 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: McCalls Cookery No. 13
Source from luhu.jp
Tags
Candies