Chocolate Fudge Variations
Yield
12 servingsPrep
20 minCook
40 minReady
60 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
sugar
|
|
| 1 | envelope |
gelatin, unflavored
unflavored |
|
| 1 | cup |
milk
|
|
| 3 | ounces |
unsweetened chocolate
unsweetened (sqs) |
|
| 1 ¼ | cups |
butter
or margarine |
|
| 2 | teaspoons |
vanilla extract
|
|
| 1 | cup |
walnuts
* |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
sugar
|
|
| 1 | envelope |
gelatin, unflavored
unflavored |
|
| 237 | ml |
milk
|
|
| 86.7 | ml/g |
unsweetened chocolate
unsweetened (sqs) |
|
| 296 | ml |
butter
or margarine |
|
| 1E+1 | ml |
vanilla extract
|
|
| 237 | ml |
walnuts
* |
|
Directions
*For delightful variations, in place of walnuts stir in 1 cup of any of the following: coarsely chopped pecans, coconut, whole toasted almonds, party mints, butter mints or crushed peanut brittle.
Butter an 8x8x2" pan.
In a 3½-quart saucepan, mix sugar with dry gelatin. Add milk, corn syrup, chocolate and butter.
Cook over medium heat, stirring frequently, to 238F on candy flattens when removed from water.
Remove from heat; pour into a large mixing bowl. Stir in vanilla.
Cool 25 minutes.
- Beat with wooden spoon until candy thickens. Stir in walnuts. Spread in prepared pan.
Let cool; then cut into squares. Makes about 3½ lbs.
