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Fudge Recipe

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This recipe for Fudge, by , is from The Lennon/Magee/Doughty Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jeanne Lennon Smith

Category:
Category:

Ingredients:  
Ingredients:  
3 c. sugar
3 oz. unsweetened baking chocolate
2 tsp. white corn syrup
dash salt
1 c. milk (if using 2% milk, be generous with butter)
3 tbsp. butter (put into second pot)
1 1/2 tsp. vanilla extract

Smaller recipe:
2 c. sugar
2 oz. unsweetened baking chocolate
1 tsp. white corn syrup
dash salt
1/2 c. milk (if using 2% milk, be generous with butter)
2 tbsp. butter (put into second pot)
1 tsp. vanilla extract

Directions:
Directions:
Butter sides and bottom of a large pot (@ 3 qt. size) as mixture does BOIL up. Have another pot ready - this does not have to be as large (@2 qt.). Chop chocolate into smaller pieces, add sugar, syrup, milk and salt to buttered pot.

Over low heat - STIR constantly. You want the sugar to fully dissolve BEFORE it boils or the fudge will be sugary. Use a candy thermometer. When it starts to boil, STOP stirring and WATCH. Depending on the atmosphere it'll take maybe 10 minutes. It's done when the mixture reaches 212 BUT before then, have ready a cup with cold water, and when it gets close to the temperature - with the spoon take a little of the mixture and drop into the cold water. It should form a soft ball easily. When it has, QUICKLY pour it into the other pot that has the butter in it. DO NOT scrape sides - what doesn't pour in is ok. Let sit until you can touch the sides of pot with your hand comfortably (at least a half hour). Leave undisturbed for that time.

Add vanilla. And you then beat the H*** out of it - use a sturdy wooden spoon. It'll start to be less glossy. Maybe not Martha Stewart - but I dip a finger in every so often as I'm beating it - and you can taste the texture change on your tongue. You want to pour it onto the buttered marble when it's started to 'turn' and will still pour. If you wait too long, you are left with a glob of fudge that won't pour. Depending - it takes about 5 minutes to beat - thought it seems like an hour, at least to me.


Let cool, a bit - cut - finish cooling and the ENJOY! Like anything, once you get the rhythm it is less intimidating.

Personal Notes:
Personal Notes:
Best weather to make fudge is a clear cloudless day and low humidity. What do you mean - you don't have a marble slab????? That works best to cool it but FINISH!!!!!

 

 

 

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