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Chocolate Fudge
Butter
2 cups (500 mL)
sugar
1
⁄8 tsp (.5 mL) salt
3
⁄4 cup (175 mL)
evaporated milk
1 tsp (5 mL) light
corn syrup
2 squares (1 oz [30 g]
each) unsweetened
chocolate
2 tbs (25 mL) butter
or margarine
1 tsp (5 mL) vanilla
2 cup (500 mL)
chopped walnuts or
pecans
Butter sides of heavy 2qt (1.9 L) saucepan.
Combine sugar, salt, evaporated milk, corn syrup,
and chocolate in pan. Cook and stir over medium
heat until chocolate melts and sugar dissolves.
Cook to soft ball stage (236°F [113°C]) without
stirring. Remove immediately from heat. Add
butter without stirring. Cool to lukewarm (110°F
[43°C]). Stir in vanilla.
Pour mixture into mixer bowl. Attach bowl and
flat beater to mixer. Turn to Speed 2 and mix
about 8 minutes, or until fudge stiffens and loses
its gloss. Quickly turn to STIR Speed and add
walnuts, mixing just until blended. Spread in
buttered 9 x 9 x 2" (23 x 23 x 5 cm) baking pan.
Cool at room temperature. Cut into 1" (2.5 cm)
squares when firm.
Yield: 64 servings (1 square per serving).
Per serving: About 59 cal, 1 g protein, 7 g carb,
3 g fat, 1 mg chol, 12 mg sodium.
VARIATION
Chocolate Fudge for a Crowd
Triple all ingredients and prepare in the 6 qt
(5.68 L) mixer bowl. Increase mixing time at
Speed 2 to 9 minutes. Spread in buttered 15 x
10 x 1" (40 x 25 x 2 cm) baking pan. Cut into 1"
(2.5 cm) squares when firm.
Yield: 150 servings (1 square per serving).
Per serving: About 75 cal, 2 g protein, 9 g carb,
4 g fat, 1 mg chol, 15 mg chol.