Old fashioned fudge

Lacto

Digest: #106 Date: 27 Mar 91 16:52:03 GMT From: jj@alice.att.com (jj, like it or not) Subject: LACTO: Old Fashioned Fudge Well, this is a REALLY old-fashioned recipe, but it works very well. It's a chocolate fudge recipe from who knows where (originally). I suppose one would call it lacto. In 3qt heavy saucepan, combine: 1 C condensed milk (NOT sweetened!) 2-3 TBSP butter 2 Oz unsweetened baking chocolate, broken into small chunks (Hershey's works much better than Bakers for no good reason I know of, at least in this recipe. Callibaut also works very well) 2 C white granulated sugar .25 tsp salt 2-3 TBSP corn syrup (I use light right now, either works) Combine. Heat slowly until chocolate is melted, stirring fanatically. Heat a bit faster, wiping sides down to keep chocolate from scorching and sugar from crystallizing on sides. Heat slowly until near soft-ball. Stir fanatically or beat until chocolate is well emulsified. Wipe down sides again. DO NOT STIR ANY MORE UNTIL IT'S OFF THE HEAT. Continue cooking until between softball and medium-ball. I don't know what temperature, I use the old-fashioned cold-water test and it works every time. If you stop at a classical softball, the results won't quite crystallize, and you'll have something very much like chocolate toffee. If you go to medium, you will have HARD fudge. Sorry, but that's how it works. When cooked, remove from heat and put into pan of cold water (to stop the cooking). Let cool until it's possible to touch the syrup (BE CAREFUL!) without disturbing it. Add .5 to 1 cup of walnuts, black walnuts, or pecans, depending on what you have/like. You can omit the nuts altogether if you want. Add 1 tsp vanilla. Add 1 TBSP dark rum, optionally. Start beating with a strong spoon. The mixture will, soon after it's all combined, start to glaze over, and start to get thicker. When it looses its shine, put into a buttered 8x8 pan FAST. (it hardens very quickly if you're at the right point in cooking) Cut. Let cook and set. Enjoy. The sensitive parts of this recipe are the measurement of milk and sugar, and the cooking stop point. Everything else is pretty forgiving.

Submit a link - Feedback form - Privacy Policy
Copyright (c) 2002-2005 Kabish.com