1930'S Old Time Fudge(In The Days Before Marshmallow Creme.)
- 2 c sugar
- 3/4 c milk
- 2 oz. unsweetened chocolate, cut up
- 1 Tbsp butter
- 1 tsp vanilla
- 1/2 c chopped nuts
- 1 tsp light colored corn syrup
- Walnut halves for garnish
- Line a 9 x 5 x 3 inch pan with foil, butter it.
- Butter sides of heavy 2 quart saucepan.
- In the saucepan, mix sugar, milk, chocolate, corn syrup
- Cook and stir over medium high heat until mixture boils.
- Reduce heat to medium low and boil at moderate, steady rate.
- Stir frequently until soft ball stage (234 degrees) about 20 to 25 minutes.
- Remove from heat, add butter and vanilla, but do not stir.
- Cook without stirring to 110 degrees (about 55 minutes). Beat mixture vigorously with wooden spoon until fudge begins to thicken.
- Add nuts, continue beating until fudge becomes very thick and starts to loose gloss-about 10 minutes. Quickly spread fudge into prepared pan.
- Score into squares while warm, when fudge is firm, use foil to lift out of pan.
- Cut in squares, top each with a walnut half.
- Makes about 32 pieces.
sugar, milk, unsweetened chocolate, butter, vanilla, nuts, syrup
Taken from www.cookbooks.com/Recipe-Details.aspx?id=48511 (may not work)