Adapted Betty's 1978 Chocolate Fudge

Adapted Betty's 1978 Chocolate Fudge

The most versitile fudge recipe ever! From here your imagination is the only thing holding you back.

Prep Time

15

Minutes

Total Time

1:30

Hr:Mins

Makes

24

candies apx.

2
cups granulated sugar
2/3
cup milk
1/3
cup baking cocoa
2
tablespoons corn syrup
2
tablespoons butter
1
teaspoon vanilla
1/2
cup chopped nuts
  1. Measure out apx. 18 inches of wax paper, set aside. Heat sugar, milk chocolate, corn syrup and salt in 3-quart sauce pan over medium heat, stirring constantly, untill sugar is dissolved. Cook, stirring occasionaly, to 234 degrees on candy thermometer or untill small amount of mixture dropped into very cold water forms a soft ball that flattens when removed from water. Remove from heat; add butter.
  2. Cool, with out stirring, to 120 degrees (bottom of pan will be luke warm, this can take up to an hour, or you can use a cool bath which can take only a few minutes *caution: watch closely). Add vanilla; beat continuously with a wooden spoon untill candy is thick and no longer glossy, 5 to 10 minutes (mixture will hold its shape when dropped from spoon). Quickly stir in nuts. Spoon out mixture on to one side of waxed paper and fold remaining half of paper over mixture and roll out to about 1 inch thick. Cool until firm. Cut into squares. Store in air tight container.
  3. PEANUT BUTTER FUDGE Substitute 1/2 cup chopped nuts for 1/2 cup chunky peanut butter.
  4. PEPERMINT FUDGE Subsitute 1/3 cup baking cocoa for 2 oz white bakers chocolate Substitute 1 teaspoon vanilla for 1 teaspoon mint flavoring. Substitute 1/2 cup choped nuts for 1/2 cup crushed candy cane (apx 5 candy canes)
Makes candies apx.

Nutrition Information:

1 Serving ()
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.