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Categories:Viewed: 34 - Published at: 5 years ago
Ingredients
- 2 c. sugar
- 3/4 c. light cream
- 2 sq. (2 oz.) unsweetened chocolate
- 2 Tbsp. light or dark corn syrup
- 2 Tbsp. butter
- 1 Tbsp. vanilla
- 1 c. walnuts, broken coarsely
Method
- In a heavy 1 1/2-quart saucepan over low heat, stir together the sugar, cream, chocolate and syrup until sugar and chocolate are melted.
- Continue cooking very slowly, stirring often until mixture reaches 238° on a candy thermometer, a half teaspoon dropped into cold water will form a soft ball that flattens on removal from water.
- May take an hour.
- Take off heat; add butter, but do not stir.
- Cool.
- Add vanilla and beat with a wooden spoon until it has lost almost all its gloss.
- Takes considerable beating.
- Stir in nuts; turn into buttered 8 x 8 x 2-inch cake pan.
- Chill until firm.
- Cut into squares and remove with a small metal spatula.
- Arrange on plate.
- Cover with cake dome or bowl. Leave at room temperature and the outside of fudge will dry a bit, but the inside will stay creamy for several days.
