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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Devon Fudge Recipe

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This recipe for Devon Fudge is from Joyce Manwiller's Recipe Box, 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:  
2 ounces unsweetened chocolate
2/3 cup evaporated milk
2 cups sugar
dash of salt
1 tsp light Karo syrup (optional)
2 Tbs butter
1 tsp vanilla
Directions:
Directions:
Combine chocolate, milk, sugar, salt and Karo syrup; cook over medium heat, stirring constantly until mixture comes to a rolling boil. Then cook over low heat until candy thermometer reads 236 degrees, or until mixture forms a soft ball when rolled in cold water, (about 30 minutes). Take off heat; add butter and vanilla. Place the pan in cold water in the sink. Beat until fudge is fairly thick and creamy. Pour into a buttered 8" square pan and cool. While it is still warm, cut into 1" squares. Do not refrigerate. If you are not planning to eat it soon, this fudge can be frozen.
Personal Notes:
Personal Notes:
"Devon Country Fare" was published by the Devon Country Fair Committee in 1983 for the benefit of the Bryn Mawr Hospital. Recipe submitted by Robert A. Ziesing of St Davids, PA

 

 

 

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