Total Calories: 5,754
Warm cream and chocolate until chocolate is melted, then add sugar, corn syrup and salt. Stir until sugar dissolves. Put lid on for a minute or two (this is to melt any sugar crystals that might have formed on the side of the pan). Cook to 240° on a candy thermometer at low altitudes.* Remove from heat and pour out on greased marble or formica slab. Put butter and vanilla in center and cool until the candy is lukewarm in the center. Knead with a spatula (or a wide putty knife kept for this purpose) until it loses its gloss. Quickly add the nuts, then press into a buttered pan. Cut into squares after the candy has cooled.
* Adjusting temperature for high altitude: Check your candy thermometer to see where water boils at your altitude, then subtract your boiling point from 212° F. Subtract that answer from the sea level thermometer given for your candy.
This Chocolate Fudge recipe is from the Current Calendars Cookbook. Download this Cookbook today.
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