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Old Time Fudge

  • 2 cups sugar
  • 3/4 cup half-and-half or light cream
  • 2 ounces unsweetened chocolate, cut up
  • 1 tablespoon light corn syrup
  • 1/8 teaspoon salt
  • 2 tablespoons butter -- no substitutes
  • 1 teaspoon vanilla
  • 1/2 cup chopped nuts (optional)

Line a 9-by-5-by-3-inch loaf pan with foil, extending foil over edges of pan. Butter the foil; set pan aside.

Butter side of a heavy 2-quart saucepan. Combine sugar, half-and-half or light cream, chocolate, corn syrup and salt in saucepan. Cook and stir over medium heat until mixture boils. Clip a candy thermometer to side of pan.

Reduce heat to medium-low; continue boiling at a moderate, steady rate, stirring occasionally, until thermometer registers 236 degrees, soft-ball stage (20 to 25 minutes). Adjust heat as needed to maintain a steady boil. Remove saucepan from heat. Add butter and vanilla, but do not stir.

Cool mixture, without stirring, to 110 degrees (50 to 60 minutes). Remove thermometer from saucepan. Beat mixture vigorously with a clean wooden spoon until fudge just begins to thicken. If desired, add nuts. Continue beating until fudge just starts to lose its gloss (6 to 8 minutes total). Spread fudge immediately in the prepared pan. Score into squares while warm. When fudge is firm, use foil to lift it out of pan. Cut fudge into squares. Store in tightly covered container. Makes about 1 1/4 pounds (32 servings).

Eileen Gilson, North Star Cooking School

Thursday, December 12, 2002

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