Classic Fudge Recipe
Ingredients
| Unsweetened bakers chocolate square | 2 | |
| Milk | 3/4 Cup (16 tbs) | |
| Sugar | 2 Cup (16 tbs) | |
| Salt | 1 Dash | |
| Butter/Margarine | 2 Tablespoon | |
| Vanilla | 1 Teaspoon |
Directions
Place chocolate and milk in heavy saucepan.
Stir constantly over very low heat until smooth and slightly thickened, about 5 minutes.
Add sugar and salt; stir over medium heat until sugar is dissolved and mixture boils.
Continue boiling, without stirring, until small amount of mixture forms a soft ball in cold water (or to a temperature of 234°).
Remove from heat; add butter and vanilla.
Do not stir.
Cool to lukewarm (110°).
Beat until mixture begins to lose its gloss and holds its shape.
Pour at once into buttered 8 x 4-inch loaf pan.
Cool until set; then cut into squares.
Let stand in pan until firm.
Stir constantly over very low heat until smooth and slightly thickened, about 5 minutes.
Add sugar and salt; stir over medium heat until sugar is dissolved and mixture boils.
Continue boiling, without stirring, until small amount of mixture forms a soft ball in cold water (or to a temperature of 234°).
Remove from heat; add butter and vanilla.
Do not stir.
Cool to lukewarm (110°).
Beat until mixture begins to lose its gloss and holds its shape.
Pour at once into buttered 8 x 4-inch loaf pan.
Cool until set; then cut into squares.
Let stand in pan until firm.
Chef
