Directions: |
Directions:Into a large heavy pan in which sides have been buttered, combine:
4 1/2 cups sugar
1 lg (12 oz) can evaporated milk
3/4 cup Karo Syrup
Even one grain of undissolved sugar stuck on the sides of the pan can cause
fudge to be grainy, hence the buttered pan sides.
Make sure you don't get sugar up on the sides of the pan when placing ingredients in, then after mixture begins to boil, use the back of a wooden spoon to bring the hot mixture up on the sides and bring it back down into the boiling mixture until you can feel no grains on the pan sides.
Use a silicone spatula and run it around the sides of the pan and into the hot
mixture to make sure there is nothing left.
Using candy thermometer clipped on pan, boil above ingredients until soft ball @ 240 degrees. Remove pan from burner and add:
2 12 oz pkgs good quality REAL chocolate milk chocolate chips
1 12 oz bag good quality semi-sweet chocolate chips
1 POUND room temperature real dairy butter (it mixes in so much better when it's not cool in the least!)
3 tbs vanilla
dash of salt
A hand mixer on low speed works best.
If the butter isn't totally incorporated in, it will puddle on top.
After a couple of minutes of mixing with your hand mixer you will see the fudge turn into silk before your eyes.
When well blended add 1 1/2 (or more) cups nuts, if desired, and pour into greased pan.
Use a 14x14" Magnalite square bake pan. It will also fit in 1 9x13, plus a 8x8" square. Or several tins, depending on sizes of the tins and how thick you want it.
Store in fridge. Keeps very well. This makes a large amount of fudge. |
This recipe for Chocolate Buttercream Fudge Recipe is from