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WELCOME
TO
CHOCOLATE
Chocolate Fudge
Chocolate Fudge, (with 8 Variations)
2 oz. of unsweetened chocolate
½ cup of milk
1 ¾ cups of sugar
1/8 teaspoon of salt
2 tablespoons of butter
¾ teaspoons of vanilla
Add the chocolate to the milk and cook over low heat, stirring
Constantly until thoroughly blended
Add the sugar and salt and stir until the mixture boils
Lower the heat and simmer without stirring until a few
Drops form a soft ball when dropped into cold water 238 degrees
Remove from heat and add the butter and vanilla, but do not stir
Until the mixture has cooled to lukewarm
Grease a pan with butter
Beat the fudge until it’s creamy and fold it into the pan
Cut into squares when firm
Chocolate Fudge Variations…
Chocolate Fudge made with corn syrup
Add 2 tablespoons of light corn syrup at the same time the sugar is added.
Chocolate Coconut Fudge
Add ¾ cup of shredded coconut before turning the mixture into the pan.
Chocolate Fruit Fudge
Add from ½ to ¾ cup of seedless raisins or chopped dates or candied cherries
Just before turning the mixture into the pan.
Chocolate Fondant Fudge
Pour the fudge onto a buttered cookie sheet
Cover the fudge with a shallow layer of soft fondant
Roll the fudge up lengthwise
Wrap in wax paper
Chill until ready to be cut
Chocolate Marshmallow Fudge
Add ½ cup of marshmallows to the mixture just before
You fold it into the pan.
Chocolate Nut Fudge
Add ¾ cup of coarsely chopped nut meats just before turning the mixture into the pan.
Spread the nut meats over the bottom of the greased pan and turn the fudge over the top of them.
Chocolate Peanut Butter Fudge
Substitute the butter for ¼ cup of smooth or crunchy peanut butter.
Chocolate Coffee Fudge
Substitute strong coffee for the milk in the original recipe and add
¼ teaspoon cream of tartar with it.
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