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Fudge, unless you take shortcuts like adding marshmallow cream, is problematic. Some batches turn out too soft,
some too hard, and a few turn out just right. I have tweaked this recipe, that came from my sister, so it's pretty
consistent, provided you follow the directions.
Ingredients:
2 squares of unsweetened chocolate
2 cups of sugar
1 tablespoon of light Karo syrup
2/3 cup of evaporated milk
To be added later:
1/4 cup of butter
1 teaspoon of vanilla
Put the first 4 ingredients in a stockpot on medium heat. Stir constantly until sugar and chocolate melt. After
they have melted, cover the pot, and boil (without stirring) until the temperature reaches 240 degrees Fahrenheit
(soft ball stage). Remove from heat and add the teaspoon of vanilla. Now comes the tough part - WAIT until the
mixture cools down to 150 degrees. Then, stir in the butter, and continue to stir until the fudge loses it's "glossiness",
and the butter is well blended. Although most recipes suggest pouring the mixture into a well-greased dish, like
a 5 x 9 Pyrex in this instance, I line the dish with wax paper. After it cools and hardens, I lift it from the
dish by grabbing the wax paper, place it on a chopping block, and slice it up with a sharp knife.
Tip:
I use a digital remote thermometer for every kitchen application where temperature is a key ingredient, and it
works just as well with candy as it does plugged into a pork loin on the grill. Many remote thermometers can be
pre-programmed so when the correct temperature is attained it will start beeping. Way cool.
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