I have been married to a wonderful Christian man since 1976. The Lord has blessed us with two daughters and two sons. I consider each day the Lord gives me on the earth yet another chance to serve Him.

Monday, December 9, 2013

Chocolate Fudge

There is a much easier way to make fudge (like the one on the back of the 'marshmallow cream' jar), but this far out weighs it in taste. A little more time consuming, but not hard.


*1 1/2 cups whole milk
*4 ounces of a good quality unsweetened chocolate
*4 cups white sugar
*3 tablespoons light corn syrup
*1/4 teaspoon salt
*3 tablespoons butter
*2 teaspoons pure vanilla extract
*1 cup walnuts, chopped (optional)

~In a heavy saucepan over low heat, melt the unsweetened chocolate and milk.
~Add in the sugar, corn syrup, and salt.
~Continuously stir until the chocolate mixture is boiling.
~Reduce the heat and continue to cook, without stirring, until chocolate mixture reaches 230 degrees on a candy thermometer.
~Stir in walnuts.
~Remove from heat.
~Add butter & vanilla, but do NOT stir.
~Allow chocolate mixture to cool until it reaches 110 degrees on a candy thermometer.
~Beat the fudge with a wooden spoon until the mixture begins to lose its gloss and starts to thicken. This will take about 15 minutes.
~Pour into a greased 8x8 inch pan.
~Allow fudge to stand, cool, and set.
~Turn fudge out onto a cutting board, and cut into squares.

No comments: