LEMON WALNUT FUDGE
Source of Recipe
BBR
Recipe Introduction
Posted by: JoyceKK
List of Ingredients
3 c Sugar
1/4 c Cocoa
dash -- salt
3 Tb Light corn syrup
12 oz Evaporated milk (not skim)
4 Tb Butter
1 Tb Lemon zest -- grated
3 Tb Lemon juice
1 tsp Vanilla
1/2 c Walnuts -- chopped
Recipe
Combine the sugar, cocoa and salt in a large, heavy
bottom saucepan. Stir to mix and break up any lumps of
cocoa powder. Add the corn syrup, milk and 2
tablespoons of the butter.
Place over medium heat and cook, stirring constantly,
until the mixture comes to a boil. Stop stirring;
cover the pan with a tight-fitting lid for about a
minute to steam off any sugar crystals on the sides of
the pan. Watch closely so the fudge does not boil
over.
Uncover and continue to cook (without stirring),
swabbing down the sides of the pan from time to time
with a pastry brush dipped in water, until the
temperature reaches the soft-ball stage.
Use a candy thermometer, or the old-fashioned method
of dropping a bit of the hot candy into a cup of cold
water every so often. When it forms a cohesive puddle
on the bottom of the cup and can be formed into a ball
that flattens when lifted out of the water, that's
"soft-ball" stage.) Immediately swab down the sides of
the pan. Pour (do not scrape) the fudge onto a slab
of marble or a large platter or into a flat baking
dish.
Heat the lemon zest, juice, and vanilla to boiling and
pour over the hot candy. Top with the remaining 2
tablespoons butter. Let the mixture cool to room temperature without disturbing it. Stir the fudge
with a spatula or plastic scraper until it becomes thick and starts to lose its gloss. This is the exercise part...feel the burn....it takes a while! Add the chopped nuts just as the fudge becomes too stiff to stir.
Spread the fudge onto a buttered plate or sheet of plastic wrap. After a few minutes, it will solidify and you can wrap and store it for several days--even weeks if you keep it a secret!
Yields 2-1/8 lbs.
Per 3-oz serving: 340 calories, 4 g protein, 62 g carbohydrate, 10 g fat, 21 mg cholesterol, 74 mg sodium, 1 g fiber.
Source: San Francisco Chronicle,
|
|
member logon
