Charm is deceptive and beauty disappears, but a woman who honors the Lord should be praised. Proverbs 31:30

Saturday, December 17, 2011

On the Six day of baking...

On the sixth day of baking...we made...

This year I didn't do the "simple fudge" I went all out and did the fudge that you need a candy thermometer for and it takes a while...boy did it turn out well! Better Homes and Garden has it right, which is where I found the recipe.

You'll need
2 cups sugar
1/4 cup half and half or light cream
2 ounces unsweetened chocolate, cut up
1 teaspoon light colored corn syrup
2 tablespoons butter
1 teaspoon vanilla
1/2 cup chopped nuts (optional, we did not use)

1. Line a bread pan with foil, butter the foil, set aside.

2. Butter the sides of a 2 quart heavy saucepan. In saucepan combine sugar, half and half, chocolate, corn syrup, and 1/8 teaspoon salt. Cook and stir over medium heat until mixtures boils. Clip a candy thermometer to side of the pan. Reduce heat to medium-low, continue boiling until 236 degrees.
3. Remove saucepan from heat, add butter and vanilla, do not stir. Let cool until 110 degrees (50-60 minutes). Remove thermometer. Beat vigorously with a wooden spoon until it thickens (and looses gloss) about 6-8 minutes.

4. Immediately spread fudge evenly in the prepared pan. Score into squares while warm. When fudge is firm, use foil to lift it out of the pan. Cut fudge into squares. Store covered for up to 1 week.

No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...