Post by Granny Smith on Apr 5, 2008 14:37:42 GMT -5
Gayle's Old-Fashioned Fudge
4 cups sugar
1/2 t. salt
1 (12 oz) can evaporated milk
4 oz unsweetened baking chocolate *see note
4 T. (1/2 stick) butter
1 t. vanilla
In large pan, bring salt, sugar, evaporated milk, and baking chocolate to a boil. Cook to firm ball stage (245° F–250° F).
Remove from heat and add butter (do not stir). Cool about 15 to 20 minutes.
Meanwhile, butter a 7"x11" pan or a loaf pan.
Add vanilla to fudge and beat until it begins to thicken and lose its gloss. Spread in prepared pan. Cool. Cut into squares.
*Note: To make this using cocoa (or carob powder), instead of baking chocolate, use 2/3 cup of cocoa (or 2/3 cup carob powder plus 1 t. instant coffee) and increase butter to 8 T. (1 stick), adding half of the butter along with the sugar and milk and the other half at the end, as per recipe.
4 cups sugar
1/2 t. salt
1 (12 oz) can evaporated milk
4 oz unsweetened baking chocolate *see note
4 T. (1/2 stick) butter
1 t. vanilla
In large pan, bring salt, sugar, evaporated milk, and baking chocolate to a boil. Cook to firm ball stage (245° F–250° F).
Remove from heat and add butter (do not stir). Cool about 15 to 20 minutes.
Meanwhile, butter a 7"x11" pan or a loaf pan.
Add vanilla to fudge and beat until it begins to thicken and lose its gloss. Spread in prepared pan. Cool. Cut into squares.
*Note: To make this using cocoa (or carob powder), instead of baking chocolate, use 2/3 cup of cocoa (or 2/3 cup carob powder plus 1 t. instant coffee) and increase butter to 8 T. (1 stick), adding half of the butter along with the sugar and milk and the other half at the end, as per recipe.