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3 oz. bittersweet chocolate
3/4 C. milk
1 C. chopped nuts
1 tsp. vanilla extract
3 Tbsp. butter
3 C. granulated sugar
2 Tbsp. light corn syrup
Combine sugar, corn syrup, chocolate and milk; stir over low heat until sugar is dissolved. Turn heat to medium, stirring frequently, to 238° F or until a few drops put in cold water form a soft ball. Remove from heat; drop in butter. Do not stir. Cool, without stirring to lukewarm (110° F). Add vanilla and nuts; beat steadily until creamy and fudge loses its gloss or until a small amount dropped from a spoon with hold its shape. Pour into lightly greased pan to depth of 3/4-inch. Cool; turn out of pan and cut into squares.
Makes about 1.5 lbs. of chocolate fudge. Recipe from the Rumford Complete Cookbook, 1950 edition.
3 oz. bittersweet chocolate
3/4 C. milk
1 C. chopped nuts
1 tsp. vanilla extract
3 Tbsp. butter
3 C. granulated sugar
2 Tbsp. light corn syrup
Combine sugar, corn syrup, chocolate and milk; stir over low heat until sugar is dissolved. Turn heat to medium, stirring frequently, to 238° F or until a few drops put in cold water form a soft ball. Remove from heat; drop in butter. Do not stir. Cool, without stirring to lukewarm (110° F). Add vanilla and nuts; beat steadily until creamy and fudge loses its gloss or until a small amount dropped from a spoon with hold its shape. Pour into lightly greased pan to depth of 3/4-inch. Cool; turn out of pan and cut into squares.
Makes about 1.5 lbs. of chocolate fudge. Recipe from the Rumford Complete Cookbook, 1950 edition.