a~b
46
Butter
2 cups sugar
1
⁄
8
teaspoon salt
3
⁄
4
cup evaporated milk
1 teaspoon light corn
syrup
2 squares (1 oz. each)
unsweetened chocolate
2 tablespoons butter or
margarine
1 teaspoon vanilla
2 cup chopped walnuts or
pecans
Butter sides of heavy 2-quart saucepan. Combine
sugar, salt, evaporated milk, corn syrup, and
chocolate in pan. Cook and stir over medium heat
until chocolate melts and sugar dissolves. Cook to
soft ball stage (236°F) without stirring
. Remove
immediately from heat. Add butter without stirring
.
Cool to lukewarm (110°F). Stir in vanilla.
Pour mixture into mixer bowl. Attach bowl and flat
beater to mixer. Turn to Speed 2 and mix about 8
minutes, or until fudge stiffens and loses its gloss.
Quickly turn to Stir Speed and add walnuts, mixing
just until blended. Spread in buttered 9x9x2-inch
baking pan. Cool at room temperature. Cut into
1-inch squares when firm.
Yield: 64 servings (1 square per serving).
Per serving: About 59 cal, 1 g pro, 7 g carb, 3 g fat,
1 mg chol, 12 mg sod.
VARIATION
Chocolate Fudge for a Crowd
Triple all ingredients and prepare in the 6 quart
mixer bowl. Increase mixing time at Speed 2 to 9
minutes. Spread in buttered 15x10x1-inch baking
pan. Cut into 1-inch squares when firm.
Yield: 150 servings (1 square per serving).
Per serving: About 75 cal, 2 g pro, 9 g carb, 4 g fat,
1 mg chol, 15 mg chol.
QQQQQQQQQQQ s QQQQQQQQQQQ
CHOCOLATE FUDGE
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