Preparation:
Melt chocolate in milk. Add sugar and corn syrup; cook slowly, stirring
until sugar dissolves. Cook gently to soft-ball stage (234 degrees),
stirring frequently. Remove from heat; add butter and cool at room
temperature to lukewarm (110
degrees) without stirring. Add vanilla; beat vigorously until fudge becomes
very thick and loses its
gloss. Quickly spread in buttered pan. When firm, cut in squares. One cup
broken nuts may be added. Or the fudge may be kneaded when hard, formed
into rolls, and sliced. If desired 1/3 cup cocoa may be substituted for the
unsweetened chocolate; increase butter to 3 Tablespoons. Makes 2 dozen
pieces.
That is the way the book says do it. After 100 times, I find it takes about
4 minutes of a pretty good boil to reach a soft ball stage (I drop a bit in
water to test it). Also - I don't have time to let it cool at room temp, I
am much too busy for that - I plop the pan in cold water, add butter and
vanilla and stir like crazy for a few minutes. It will begin to get thick
and lose its gloss. Have to hurry the nuts into it and pour it up before it
gets too hard.
Also need to cut it into squares while still warm and before it gets
hard.You will learn just when to do that with practice. The recipe seldom
ever fails for me. Good luc |
