"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Fudge, by , is from The Extended Hargrove Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1/2 stick of butter 2 squares of chocolate 3/4 c. evaporated milk 2 c. granulated white sugar 1 tsp. vanilla 1 c. chopped nuts
Melt butter over low heat in iron skillet. Grate or chip chocolate in the butter. Let both melt well. Add evaporated milk well until it becomes thick. Remove from heat and add sugar. Stir until it becomes glossy. Place back over medium heat. Cook until it forma a soft ball in cool water. Remove at once from heat. Add vanilla. Add nuts. Let sit for 1-2 minutes. Beat until it feels heavy/thivk. Pour into greased pan. Let sit for 5-10 minutes. Score into squares. Place in cool place until firm. Remove squares and wrap each in wax paper.
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