zxcvbob > wrote in message >...
> Carla HaIrCuTTeR wrote:
>
> > I need a good sugar fudge that is alittle grainey. I dont want to use
> > marshmallows or chocolate chips.
> > Thanks
> >
>
> It's only grainy if you screw it up. Like the time I tried to make it
> with cocoa and a little extra butter instead of using chocolate. =(8-O
> I used to make this every year to give my Grandma for Christmas:
>
> Old Fashioned Fudge
> (Better Homes and Gardens Cookbook)
>
> 2 cups sugar
> 3/4 cup milk
> 2 squares (2 oz.) unsweetened chocolate, cut up
> 1 teaspoon light corn syrup
> 2 tablespoons butter or margarine
> 1 teaspoon vanilla
> 1/2 cup coarsely chopped nuts
>
> Butter sides of a heavy 2-quart saucepan. In it, combine suggar, milk,
> chocolate, corn syrup, and dash salt. Cook and stir over medium heat
> until sugar disolves and mixture comes to a boil. Continue cooking to
> 234ºF (soft-ball stage), stirring only as needed to prevent sticking
> (mixture should boil gently over entire surface) Immediately remove from
> heat; add butter but do not stir. Cool, without stirring to lukewarm
> (110ºF), for 30 to 40 minutes. Add vanilla and nuts. Beat vigorously
> for 7 to 10 minutes or until fudge becomes very thick and loses its gloss.
>
> Immediately spread into a buttered 9x5x3-inch loaf pan. Score into
> squares while warm; cut when firm. Makes about 1 1/4 pounds.
>
> Best regards,
> Bob


This is my favorite recipe, too - absolutely the best old-fashioned fudge.

N.