Serves: 64
1. Grease bottom and sides of square pan, 8 X 8 X 2 inches, with butter.
2. Butter sides of a heavy 3-quart saucepan. Place sugar, half-and-half, corn syrup, salt and chocolate in saucepan. Cook over medium heat, stirring constantly, until chocolate is melted and sugar is dissolved. Cook, about 25 minutes, stirring occasionally, to 234° on candy thermometer or until small amount of mixture dropped into cup of very cold water forms a soft ball that flattens when removed from water remove from heat. Drop butter on top but do not stir.
3. Cool mixture without stirring to 110°, about 2 hours. (Bottom of saucepan will be lukewarm.) Add vanilla. Beat vigorously and continuously using wooden spoon, just until fudge begins to thicken. Add nuts, continue beating 5 to 10 minutes until mixture is thick and no longer glossy. (Mixture will hold its shape when dropped from a spoon.)
4. Quickly, spread or press in pan. Let stand about 1 to 2 hours or until firm. Cut into 1-inch squares.
NUTRITION FACTS: 1 Candy Calories 75 (Calories from Fat 20) Fat 2g (Saturated 1g) Cholesterol 5mg Sodium 20mg Carbohydrate 14g (Dietary Fiber 0g) Protein 0g % DAILY VALUE: Vitamin A 0% Vitamin C 0% Calcium 0% Iron 0% DIET EXCHANGES: 1 Fruit 1/2 Fat
Penuche: Substitute 2 cups packed brown sugar for 2 cups of the granulated sugar omit chocolate.
From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Chocolate Fudge recipe is from the Betty Crocker's Cookbook, 9th Edition Cookbook. Download this Cookbook today.
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