Here is the first of our chocolate fudge recipes. Good Time Fudge 2/3 cup milk 1 to 2 oz. unsweetened chocolate, cut up 2 cups sugar 1 tsp. corn syrup Dash of salt 2 tbsp. butter 1 tsp. vanilla 1 cup broken nuts Place the milk and chocolate over low heat, stirring until the chocolate melts and the mixture is smooth. Stir in the sugar, corn syrup and salt. Cook gently to 236 degrees, stirring from the bottom occasionally. Remove from the heat. Add butter and cool without stirring to lukewarm. Add vanilla. Beat until thick and no longer glossy. Stir in nuts. Turn onto waxed paper and shape into 12-inch roll. Chill and slice. Mixture may be spread in buttered pan and cut into squares. Yield: 1 1/4 pounds. Old Time Fudge 2 cups sugar 3/4 cup milk 2 1-oz. squares unsweetened chocolate Dash of salt 1 tsp. corn syrup 2 tbsp. butter or margarine 1 tsp. vanilla Butter sides of heavy 2-quart saucepan. In it combine sugar, milk, chocolate, salt and corn syrup. Heat and stir over medium heat until sugar dissolves and mixture comes to a boil. Cook to soft-ball stage or 234 degrees, stirring only if necessary. Immediately remove from heat. Add butter and cool to lukewarm or 110 degrees without stirring. Add vanilla. Beat vigorously until fudge becomes very thick and starts to lose its gloss. Quickly spread in buttered shallow pan. Score while it is warm and cut when firm. Yield 24 pieces.
Good Time Fudge
Yield: 1 1/4 pounds.
Yield 24 pieces.
