* Diana Rattray
southernfood.about.com
- 3 squares unsweetened chocolate
- 4 tablespoons butter
- 1/2 cup Karo corn syrup, light or dark
- 1 teaspoon vanilla extract
- 1 tablespoon water
- 1 pound confectioners' sugar
- 1/3 cup instant non-fat dry milk
- 1/2 cup chopped walnuts
Preparation:
Melt chocolate and butter in top of 2-quart double boiler or in saucepan over hot water. Into a bowl, sift together confectioners' sugar and dry milk. Stir corn syrup, vanilla, and water into chocolate butter mixture, then add sifted sugar and dry milk mixture one-half at a time. Continue stirring until mixture is well blended, smooth, slightly shiny, but thick enough to hold its shape. Remove from heat and add nuts. Turn into a buttered pan. Cool fudge and cut into squares. Makes about 1 3/4 pounds of chocolate fudge.
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