Chocolate Fudge Variations

  • on February 12, 2010
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Ingrients & Directions

-Nancy Speicher DPXX20A
3 c Sugar
1 Env unflavored gelatin
1 c Milk
3 oz Unsweetened chocolate (sqs)
1 1/4 c Butter or margarine
2 ts Vanilla extract
1 c Walnuts; coarsely chopped*

*For delightful variations, in place of walnuts stir
in 1 cup of any of the following: coarsely chopped
pecans, coconut, whole toasted almonds, party mints,
butter mints or crushed peanut brittle.
1. Butter an 8x8x2″ pan.
2. In a 3 1/2-quart saucepan, mix sugar with dry
gelatin. Add milk, corn syrup, chocolate and butter.
3. Cook over medium heat, stirring frequently, to
238F on candy thermometer, or until a little in cold
water forms a soft ball that flattens when removed
from water.
4. Remove from heat; pour into a large mixing bowl.
Stir in vanilla. Cool 25 minutes.
5. Beat with wooden spoon until candy thickens. Stir
in walnuts. Spread in prepared pan. Let cool; then cut
into squares. Makes about 2 1/2 lbs.

1 Servings

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