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Old 15-11-2004, 09:45 AM
Damsel in dis Dress
 
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On Sun, 14 Nov 2004 21:55:00 -0600, (Carla HaIrCuTTeR)
wrote:

I need a good sugar fudge that is alittle grainey. I dont want to use
marshmallows or chocolate chips


Yeah, I'm not crazy about those, either. This recipe is goof-proof. I'm a
goof, and I've never made a bad batch of this fudge.


* Exported from MasterCook *

Damsel's Perfect Cocoa Fudge

Recipe By amsel in dis Dress
Serving Size : 36 Preparation Time :0:00
Categories : candies chocolate


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups sugar
1 1/2 cups milk
2/3 cup cocoa
1/8 teaspoon salt
1/4 cup butter -- (1/2 stick)
1 teaspoon vanilla
1 cup chopped pecans, walnuts, or almonds -- if desired

Line 8-or 9-inch square pan with foil, extending foil over edges of pan.
Butter foil.

Mix sugar, milk, cocoa, and salt in a heavy 4-quart saucepan. Heat and
stir until cocoa and sugar are dissolved, moving wooden spoon around
bottom of pan in quick, small circles, so as not to splash sugar crystals
on sides of pan. Cook over medium heat, stirring constantly, until mixture
comes to full rolling boil. Boil, without stirring, for approximately 10
minutes, until mixture reaches 234F on candy thermometer or to Soft-Ball
Stage (At this temperature, sugar syrup dropped into cold water will form a
soft, flexible ball. If you remove the ball from water, it will flatten
like a pancake after a few moments in your hand.).

Remove from heat. Add butter and vanilla. DO NOT STIR. Cool at room
temperature to 110F (about one hour - pan will be warm to the touch). Beat
with electric mixer until fudge thickens, becomes slightly lighter in
color, and begins to hold the "wave" patterns made by the electric mixer.
(If desired, stir in 1 cup chopped nuts.) Quickly spread into prepared
pan; cool completely. Cut into 1-inch squares. Store in tightly covered
container at room temperature.

NOTE: For best results, do not double this recipe.

Source:
"Adapted from a recipe by Hershey's"
Yield:
"1 3/4 pounds"


- - - - - - - - - - - - - - - - - - -

Per serving: 86 Calories (kcal); 2g Total Fat; (18% calories from fat); 1g
Protein; 18g Carbohydrate; 5mg Cholesterol; 26mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2
Fat; 1 Other Carbohydrates

NOTES : Soft-Ball Stage description courtesy of The Accidental Scientist:
(
http://www.exploratorium.edu/cooking...ar-stages.html)


Carol
--
"Years ago my mother used to say to me... She'd say,
'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
Well, for years I was smart.... I recommend pleasant. You may quote me."

*James Stewart* in the 1950 movie, _Harvey_