- 1 tsp butter
- 2 cups (1lb) granulated sugar
- 2/3 cup evaporated milk
- 1 Tbsp light corn syrup
- 2 ounces (2 squares) unsweetened chocolate
- 2 Tbsp butter
- 1 1/2 tsp vanilla extract
- 1/2 cup chopped walnut or other nuts (Grandmom used walnuts)
- 8 inch square baking dish, buttered
Directions
- Rub bottom and sides of the pan with butter
- Measure sugar, evaporated milk, corn syrup, chocolate and butter into the pan
- Place over low heat, stirring constantly until sugar and chocolate are dissolved
- Stop stirring
- Place pan on asbestos mat (this shows you how old the recipe really is)
- Put a candy thermometer into the the pan
- Wash down any sugar crystals that form on the sides of the pan using a pastry brush dipped in warm water and continue cooking until mixture reaches 234 degrees
- Remove the pan from heat and let cool, without stirring until 110 degrees (or luke warm)
- Add vanilla
- Beat fudge at low speed until it becomes stiff and looses its shine - about 10 minutes
- Work in chopped nuts
- Spread into prepared cake pan and mark into bite sized pieces while still warm
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