Chocolate Fudge

1 cups sugar
1/8 teaspoon salt
¾ cup evaporated milk
1 teaspoon light corn syrup
2 squares (1 ounce each) unsweetened chocolate
2 Tablespoons butter
1 teaspoon vanilla (real vanilla, not artificial)
2 cups chopped walnuts or pecans
Butter sides of heavy 2 quart saucepan.  Combine sugar, salt, evaporated milk, corn syrup and chocolate in pan.  Cook and stir over medium heat until chocolate melts and sugar dissolves. Cook to soft ball state (236F) without stirring. Remove immediately from heat.  Add butter without stirring.  Cool to lukewarm (110 F).  Stir in vanilla.
Pour mixture into mixer bowl.  Attach bowl and flat beater to mixer.  Turn to speed 2 (or on medium) and mix about 8 minutes, or until fudge stiffens and loses its gloss.  Quickly turn to Stir speed (or low-speed) and add walnuts, mixing just until blended.  Spread in buttered 9 x 9 x 2” baking pan.  Cool at room temperature.  Cut into 1’ squares when firm. Yield 64 servings (1 square per serving).
Per serving: About 59 calories, 1 gram protein, 7 gram carbs, 3 gram fat, 1 mg chol, 12 mg sodium.
Chocolate Fudge for a Crowd:
Triple all ingredients (I like to multiple amounts x 4 so fudge will be thicker) and prepare in a 6 qt mixer bowl.  Mix 9-10 minutes and then spread in a 15 x 10 x 1” baking pan. Fudge will set up and get harder after it cools.
Yield 150 servings.

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