by Febrina Picone Malloy
Ingredients:
2 squares unsweetened chocolate (melted) or 6 TB cocoa plus 2 TB extra butter
2 cups sugar
3/4 cup evaporated milk, warmed
1/4 tsp salt
1 TB butter
2 tsp white corn syrup
1/4 cup water, warmed
1 tsp vanilla
1/2 cup lightly toasted nuts
Directions:
1. Measure sugar and salt into heavy saucepan. Add melted chocolate, syrup, warmed evaporated milk and warmed water. Cook and stir with wooden spoon over low heat until it begins to boil.
2. Cover for 2 minutes. Uncover and continue to boil gently, stirring only 2 or 3 times, to soft ball stage (forms a ball when dropped in ice cold water), about 230°.
3. Remove from heat. Add butter and vanilla but do not stir.
4. Set pan in cold water until fudge is lukewarm, about 125 or 120°.
5. Beat until it thickens and begin to lose its gloss, stirring in the nuts before beating is finished. Quickly pour into buttered 8" pan. Cut when cool.
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