Tutti-frutti Fudge Recipe
Yield: 81 ServingsRecipe by luhu.jp
Ingredients:
1/4 cup: UNSWEETENED COCOA,
14 ounce: SWEETENED CONDENSED MILK,
1 cup: WATER,
2 tbsp: ORANGE PEEL, finely grated
1 tbsp: LIGHT CORN SYRUP,
4 cup: GRANULATED SUGAR,
1 cup: BROWN SUGAR, firmly packed
1 cup: DATES, chopped
1 cup: NUTS, chopped
Directions:
In a heavy 4-quart saucepan, combine cocoa, condensed milk, water,
orange peel, corn syrup, granulated sugar and brown sugar. Place over
medium heat and stir with a wooden spoon until mixture comes to a
boil. Clip on candy thermometer. Cook to 236 F (115 C) or soft- ball
stage. Remove from heat and allow mixture to cool to lukewarm.
Meanwhile, butter a 9-inch square baking pan; set aside. Add dates
and nuts to fudge. Using a wooden spoon, stir until mixture thickens
and begins to set up. Scrape into prepared pan. Refrigerate 3 hours
or until firm. Cut into 1-inch squares. Serve immediately, or store
in an airtight container in the refrigerator. Shared by ELLIE COLLIN
(CMKD93F)
Source from luhu.jp
orange peel, corn syrup, granulated sugar and brown sugar. Place over
medium heat and stir with a wooden spoon until mixture comes to a
boil. Clip on candy thermometer. Cook to 236 F (115 C) or soft- ball
stage. Remove from heat and allow mixture to cool to lukewarm.
Meanwhile, butter a 9-inch square baking pan; set aside. Add dates
and nuts to fudge. Using a wooden spoon, stir until mixture thickens
and begins to set up. Scrape into prepared pan. Refrigerate 3 hours
or until firm. Cut into 1-inch squares. Serve immediately, or store
in an airtight container in the refrigerator. Shared by ELLIE COLLIN
(CMKD93F)
Source from luhu.jp
Tags
Candies