Blue Ribbon Fudge
Low Fat, Low Cholesterol, Trans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
sugar
|
|
| 6 | ounces |
evaporated milk
|
|
| 1 | dash |
salt
|
*
|
| 1 | teaspoon |
light corn syrup
|
|
| 4 | ounces |
unsweetened chocolate
|
|
| 2 | tablespoons |
butter
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | x |
walnuts
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
sugar
|
|
| 173.4 | ml/g |
evaporated milk
|
|
| 1 | dash |
salt
|
*
|
| 5 | ml |
light corn syrup
|
|
| 115.6 | ml/g |
unsweetened chocolate
|
|
| 3E+1 | ml |
butter
|
|
| 5 | ml |
vanilla extract
|
|
| 1 | x |
walnuts
|
*
|
Directions
Butter sides of heavy 2 quart suacepan.
In it combine sugar, milk, chocolate, salt and corn syrup.
Cook and stir over medium heat until chocolate melts and sugar dissolves.
Cook to soft ball stage (234 F) Remove from heat, add butter without stirring.
Cool to lukewarm (110F), add vanilla and beat vigorously until fudge stiffens and loses it gloss.
Quickly stir in walnuts, push from pan (don't scrape sides) into buttered shallow pan.
Score while warm, cut when firm.
