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CHOCOLATE FUDGE (Master Recipe) 2 sq. (2 oz.) unsweetened chocolate 2/3 c. milk 2 c. sugar 1/8 tsp. salt 2 Tbsp. butter 1 tsp. vanilla Break chocolate into small pieces. Add to milk in saucepan. Cook over low heat stirring constantly until mixture is smooth. Add sugar and salt, stir until sugar is dissolved and mixture boils. Cook slowly without stirring until mixture will form a soft ball when dropped in cold water (236 degrees). Remove from heat. Add butter and vanilla without stirring. Cool to lukewarm (110 degrees). Beat until fairly thick. Pour at once into greased pan. Cool. Cut into squares. Makes about 1 1/4 lb. Variations: Brown Sugar Fudge: In master recipe substitute 1 cup firmly packed brown sugar for 1 cup granulated sugar. Coconut Fudge: Add 1/2 cup coconut just before pouring into pan. Peanut Butter Fudge: In master recipe substitute 1/4 cup peanut butter for butter. No cocoa. Vanilla Fudge: Omit chocolate and increase vanilla to 1 1/2 teaspoons. Creamy Chocolate Fudge: In master recipe add 2 table- spoons light corn syrup with sugar. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |