May 12 - National Nutty Fudge Day
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Title: Coney Island Fudge
Categories: Candies, Chocolate, Nuts
Yield: 10 Servings
1 c Light cream
4 oz Semisweet chocolate; chopped
2 c Sugar
1/2 ts Salt
2 tb Unsalted butter
1 ts Vanilla
1/2 lb Walnuts or pecans; chopped
Combine the cream, chocolate and sugar in a heavy saucepan
over low heat. Cook, stirring constantly, until the
chocolate melts and the mixture is smooth. Add the salt
and let the mixture come to a boil. Turn down the heat to
very low and cook without stirring until the mixture
reaches the soft- ball stage.
Remove the pan from the heat. Add the butter and vanilla,
but do not stir. Let the mixture cool until lukewarm. Then
beat the fudge with a wooden spoon until creamy. Add the
nuts and mix well. Transfer the fudge to a buttered 8"
square baking pan. Cover and chill.
When firm, cut into squares.
From: "New York Cookbook" by Molly O'Neill
Posted on by Elaine Radis
From:
http://www.recipesource.com
Uncle Dirty Dave's Archives
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