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Fanny
Farmer Fudge Recipe
Makes about 1-1/2 pounds
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A classic, basic fudge. Chocolaty and smooth. If you'd like
grainy fudge then boil for 2-3 minutes more than required (238°F). |
2 tbsp Vegetable Shortening (e.g., Crisco)
2 cup Sugar
2 tbsp Light Corn Syrup
2/3 cup Milk
2 oz Unsweetened Chocolate (1 square = 1 oz) or 4 tbsp Cocoa Powder
2 tsp Vanilla Extract
1 cup Nuts (optional)
Directions:
Line a 9" x 9" pan with aluminum foil, butter the insides, and set aside.
Combine the chocolate (or cocoa), sugar, milk,
and corn syrup in a 3 quart saucepan. Bring to a boil over medium-low heat.
Cover and let boil another 3 minutes. Remove the cover and use a pastry brush
dipped in cool water to "wash down" the sides of the saucepan. Continue to boil
slowly until the temperature reaches 234°F (soft-ball stage). Remove from heat,
add vegetable shortening, stir gently. Let sit undisturbed until the temperature
falls to 110-115°F. Stir in vanilla and nuts (optional) and continue to beat
until mixture loses its gloss. Pour into prepared pans. When firm remove from
pan, peel back aluminum foil, cut into squares. Store in airtight container.
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