On Sun, 08 Dec 2013 14:16:45 -0500, The Cook >
wrote:

>On Sun, 08 Dec 2013 11:23:37 -0700, Janet Bostwick
> wrote:
>
>>On Sun, 08 Dec 2013 08:10:47 -0500, The Cook >
>>wrote:
>>snip
>>
>>
>>>
>>> Chocolate Fudge
>>>
>>>Recipe By :
>>>Serving Size : 24 Preparation Time :0:00
>>>Categories : Candy
>>>
>>> Amount Measure Ingredient -- Preparation Method
>>>-------- ------------ --------------------------------
>>> 3 cups sugar
>>> 1 cup water
>>> 1/4 pound chocolate, unsweetened
>>> 1/4 pound butter
>>> 1 teaspoon vanilla extract
>>>
>>>Put water and chocolate into pan. Let it come to a boil, stirring
>>>frequently to prevent burning.
>>>
>>>When the mixture thickens, add sugar. Stir occasionally until the
>>>mixture again comes to a boil. When it reaches the soft ball stage,
>>>add vanilla.
>>>
>>>Remove from heat. Drop in butter. When lukewarm, beat until it loses
>>>its shine.
>>>
>>>Spread in 8" square pan. When cool, cut into squares.
>>>
>>>Source:
>>> "Out of the Kitchen, Elkin Junior Womans Club"
>>>Copyright:
>>> "1949"
>>> - - - - - - - - - - - - - - - - -
>>Bear with me, I've never even tried (well, maybe once) making fudge
>>that you watch for stages. But, I thought that water made chocolate
>>seize? Not so?
>>Janet US
>
>
>Not the way this recipe works. I have used it since I was in my teens
>(not long after the copyright date) especially when I could get
>someone to help me beat it.
>
>I haven't made it in a while since I did not need to eat it all. Maybe
>I will try it again since I can take it to the place where I
>volunteer. If it doesn't set I can have some syrup for ice cream.
>
>My Thermopen booklet says that "soft ball" is 234° - 240° F.

thanks
Janet US