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| | Chocolate Fudge
one 6 ounce can of evaporated milk
2/3 cup of water
4 squares (4 ounces) of unsweetened chocolate
4 cups of sugar
1/2 teaspoon of salt
2 tablespoons of light corn syrup
1/4 cup of butter or margarine
4 teaspoons of pure vanilla extract
3/4 cup of walnut halves
Combine the first 6 ingredients in a heavy 3 quart saucepan. Stir over low heat until sugar is dissolved and chocolate melted, washing down crystals occasionally.
Increase heat to medium and bring mixture to boiling. Cook, stirring occasionally, until candy thermometer registers 234ºF. (soft ball stage; forms soft ball in very cold water).
Remove mixture from heat and cool to lukewarm (about 110ºF.), without stirring or jarring saucepan.
Add butter and extract; beat until mixture is dull in color and begins to thicken. Quickly turn into buttered 9 inch square pan and spread evenly. Lightly mark into 64 squares and press a walnut half into center of each piece. Set aside to cool completely.
When firm, cut into squares. about 2 1/4 pound so fudge
Note: If desired, vary the toppings on batches of fudge, using flaked coconut on some and toasted almonds on others.
Variations:
Almond Fudge - Stir in 1/2 cup of chopped toasted almonds into cooled fudge along with butter and extract.
Peanut Butter fudge - Stir 1/2 cup of creamy peanut butter into the cooled fudge along with the butter and extract.
Marshmallow fudge - Stir 32 (1/2 lb.) marshmallows, quartered, into cooled fudge along with butter and extract.
Tutti Frutti Fudge - stir 1/3 cup each of candied cherries, candied pineapple, and raisins into cooled fudge along with butter and extract.
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