CHOCOLATE FUDGE
2 cups sugar 2 squares baking chocolate
1/3 cup corn syrup 1 tablespoon butter
2/3 cup milk or equal parts 1 teaspoon vanilla
milk and cream
Measure 2 cups sugar, 1/3 cup corn syrup and 2/3 cup milk or equal parts milk and cream (for a richer fudge) into a 3-quart saucepan. Blend and add 2 squares baking chocolate.
Place over low heat and stir carefully until chocolate is melted and sugar dissolved.
Continue stirring until mixture begins to boil, then put in your thermometer and cook over medium heat, stirring only if candy sticks, until the temperature reaches 238°.
Remove from stove, add 1 tablespoon butter but do not stir.
Keep the thermometer in the pan and if you want an old-fashioned hard fudge start beating when the temperature goes down to 150°.
Remove thermometer, add 1 teaspoon vanilla and beat until the candy begins to lose its gloss, turns lighter in color and begins to feel a little grainy under your spoon.
Turn out into a buttered pan, 8 by 8 inches, and mark into squares. For a creamy fudge, wait until the temperature goes down to 110°, then add vanilla and beat until thick and creamy.
This may take as long as 15 minutes depending on the humidity and this fudge will become much lighter than that beaten at the higher temperature.
It will not really \"fudge\" at all but be more the consistency of fondant. You can pour it out onto a marble slab or platter and work it like fondant if you prefer.
Continued in... <a href=\"http://www.candy-recipes.com/candy.html\">The Candy Book </a> By Virginaia Pasley
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