Fudge # 3
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Firmly Packed Light Brown |
| Sugar | ||
| 2 | cups | White Sugar (Or You Can Use |
| All White Sugar) | ||
| 1 | cup | Milk |
| 1½ | tablespoon | Butter |
| 2 | ounces | Unsweetened Chocolate |
Directions
Old Method:
Stir constantly all the time it is boiling. Flavor with vanilla (1 Tsp). After you take it off the stove, stir until it is almost hard, then pour into a buttered pan. (NOTE: This is a paraphrased recipe from a very old cookbook)
Modern Method:
Butter the sides of a 3-quart saucepan, prewarm the candy thermometer. Use the same ingredients as above but substitute 1 cup Half and Half for the milk. Dump in the pan. Stir constantly until the sugar is dissolved and it comes to a boil. Reduce the heat while retaining the boil and continue cooking, stirring infrequently if at all. When it reaches the soft ball stage, around 234 to 240 degrees F. (112 to 115½ degrees C.) remove from the heat and flavor with 1 tsp of vanilla. Do not shock immediately (NOTE: The shocking is done by putting the pan in a large square pan full of ice or cold water).
However, when the fudge cools on top (hold your hand over the candy to check) place the pan in cool water to equalize the heat between the bottom and top of the pan. Stir gently, it will candy almost immediately; pour into a buttered 8 X 8-inch pan. SERVES 4 OR 1 CHOCOHOLIC