Thursday, December 6, 2007

Fudge

This is the recipe I (and probably many others) use for fudge. Here are my adventures the last time I tried this recipe.

3 c sugar
3 1-oz squares Baker's unsweetened chocolate
2 T Karo syrup (It doesn't matter if it's dark or light syrup.)
1 c evaporated milk (I usually substitute regular milk.)
2 T butter
1 t vanilla (not necessary)
1/2 c chopped nuts (not necessary, but I usually use pecans)
Cut chocolate over sugar in large pan. (It's not necessary to cut the chocolate up.)  Add syrup and milk. Cook and stir over medium heat until mixture comes to boil. Cover and wait for 2 minutes. Remove cover and stir occasionally until mixture is at the soft ball stage. Remove from heat. Add butter. Let cool. When still warm, beat mixture until smooth. Add nuts and vanilla. Pour into greased 9" x 13" pan. Let sit for a while and then cut into squares.

Note:  A family favorite is chocolate covered popcorn.  It was my dad's mom's recipe.  Pour the fudge over popcorn before cooling and fold - being careful not to burn your hands from the hot mixture.

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