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Old fashioned fudge
Date: 27 Mar 91 16:52:03 GMT
From: email@example.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
The sensitive parts of this recipe are the measurement of milk and
sugar, and the cooking stop point. Everything else is pretty
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