Old-Fashioned Chocolate Fudge
Yield
12 servingsPrep
10 minCook
20 minReady
30 minLow Cholesterol, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
milk
|
|
| 4 | ounces |
unsweetened chocolate
unsweetened |
|
| 4 | cups |
sugar
|
|
| 3 | tablespoons |
light corn syrup
|
|
| ¼ | teaspoon |
salt
|
|
| 3 | tablespoons |
butter
or margarine |
|
| 1 ½ | teaspoons |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
milk
|
|
| 115.6 | ml/g |
unsweetened chocolate
unsweetened |
|
| 946 | ml |
sugar
|
|
| 45 | ml |
light corn syrup
|
|
| 1.3 | ml |
salt
|
|
| 45 | ml |
butter
or margarine |
|
| 7.5 | ml |
vanilla extract
|
|
Directions
- Combine milk and chocolate in medium-size heavy saucepan; Add sugar, corn syrup and salt and cook, stirring constantly, to boiling.
- Cook, without stirring to 234F on a candy thermometer. (A teaspoonful of syrup will form a soft ball when dropped into cold water.) Remove from heat at once. Add vanilla and butter or margarine, but do not stir in.
- Cool mixture in pan to 110F, or until lukewarm; beat with gloss. (This will take about 15 minutes.)
- Spread in a buttered 8x8x2" pan. Let stand until set and cool; cut into squares. Makes about 2 pounds.
