Remarkable Fudge
Ingredients
- 4 cups sugar
- 1 can evaporated milk (14 1/2 oz)or (1 2/3 cups)
- 1 cup butter
- 1 pkg. semisweet chocolate chips 12-oz.
- 1 pt. marshmallow creme
- 1 tsp vanilla
- 1 cup walnuts broken
Instructions
- Butter sides of heavy 3-quart saucepan. Add 4 cups granulated sugar, one 14 1/2 ounce can (1 2/3 cups) evaporated milk, and 1 cup butter.
- Cook over medium heat to soft ball stage (236*), stirring frequently.
- Remove from heat; add one 12-oz pkg. (2 cups) semisweet chocolate pieces, 1 pint marshmallow creme, 1 tsp vanilla, and 1 cup broken walnuts.
- Beat till chocolate melts. our into buttered 13x9x2 inch pan. Score while warm, cut when cool and firm.
Notes
Thermometer test: Check candy thermometer in boiling water. If it doesn't register 212*, add or subtract the same number of degrees in, recipe. Clip thermometer to the pan after syrup boils (bulb must be covered with liquid, not just foam).
Cold-water test: Remove pan from heat. Drop a little syrup into a small, bowl of very cold (but not ice-cold) water. Form into a ball (see chart below).
Temperatures and tests for candy
Temperatures Stage Cold-water Test
(at Sea Level)
230* to 234*F Thread Syrup dropped from spoon 2-inch thread.
234* to 240*F Soft-ball Syrup can be shaped into a ball but flattens when removed from the water.
244* to 248*F Firm-ball Syrup can be shaped into a firm ball which does not flatten when removed from the water.
250* to 266*F Hard-ball Syrup forms hard ball, although it is pliable.
270* to 290*F Soft-crack Syrup separates into threads that are not brittle
300* to 310*F Hard-crack Syrup separates into hard, brittle threads.