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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Fudge Recipe

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This recipe for Fudge is from Favorites From Lynn's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1-1/2 squares unsweetened chocolate
2/3 cup scalded milk
2 cups sugar
1 Tbsp. light corn syrup
2 Tbsp. butter
1 tsp. vanilla
chopped nuts, optional
Directions:
Directions:
Melt chocolate in milk. Add sugar and corn syrup. Cook, slowly, stirring until sugar dissolves. Bring to a boil - cover with lid and cook 3 minutes. Remove lid, reduce heat to medium and cook to soft ball stage (235º). remove from heat, add butter, and cool undisturbed to 110º. Add vanilla and beat with wooden spoon until thick and no longer glossy. Add nuts and work with hands to form a roll. Wrap with plastic wrap and foil. Slice to eat.

Note: Candy thermometer may need to be adjusted for altitude. Bring water to a boil and if it doesn't show 212º on your thermometer, adjust up or down accordingly. That should help in making sure you don't over or undercook.
Personal Notes:
Personal Notes:
This is the real deal. Hope you have better luck than I do!

 

 

 

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