Preparation:
FIRST STORY: Combine sugar, milk, baking chocolate broken into small pieces, and the corn syrup in a heavy saucepan (3-quart). Place over medium heat and stir gently till baking chocolate is melted, then cook with very little stirring to soft-ball stage (234~). Remove from the fire; add butter and vanilla. Cool, undisturbed, to lukewarm (110~). Beat vigorously until fudge thickens and starts to lose its gloss; add nuts and quickly pour into buttered 9x9x1 3/4-inch pan. Set aside to cool.
SECOND STORY: Butter sides of a heavy saucepan (2-quart). In it combine sugar, cream, milk, salt and corn syrup. Place over medium heat, and stir until sugar is dissolved, then cook to soft-ball stage (236~) Remove from fire; add butter and vanilla. Cool, undisturbed, to lukewarm (110~). Beat vigorously until mixture becomes very thick and starts to lose its gloss. Quickly stir in glace cherries, and pour over the dark fudge, smoothing the surface with a knife. Cut into squares while still warm.
Makes 4 dozen pieces |
