Old Fashioned Fudge
Mimi's Old-Fashioned Fudge
(Makes 1 pound)
Mimi was so talented that she could quadruple the recipe in a
large pot at one time. We suggest you practice by making the
recipe first as it is presented here. It gets easier once you
know how.
Butter, for the pan
3/4 cup milk
2 squares (2 ounces) Baker's unsweetened chocolate
1 cup sugar
1 tablespoon corn syrup
1/8 teaspoon salt
2 tablespoons butter
1-1/2 teaspoons vanilla
1/2 cup broken walnuts
1. Grease an 8- or 9-inch square pan with butter. Combine milk
and chocolate in a heavy 4-quart saucepan; stir over low heat
until the chocolate is melted. Add sugar, corn syrup and salt;
stir constantly over medium-high heat until all the sugar is
dissolved. As soon as the mixture comes to a boil, stop
stirring. Use a wet towel to remove any of the grains of sugar
adhered to the inside of the pan. Lower the heat, insert a
candy thermometer, and boil gently, without stirring, until the
thermometer reaches 234 degrees (soft-ball stage).
2. Remove the pan from the heat and place it, without stirring,
on a rack. Gently place the butter and vanilla on top of the
mixture and let the fudge cool undisturbed until the thermometer
registers 100 degrees. Remove the thermometer, add the broken
walnuts, and begin beating the mixture with a wooden spoon. At
the point when the fudge is just beginning to lose its gloss and
thicken, quickly spread it into the prepared pan. Using a
spatula, spread the mixture quickly into the corners, then leave
it alone - if you fuss with it too much, the fudge will not be
creamy.
3. Using a large knife dipped in hot water, score the fudge into
36 or more squares. Let cool completely, then cut again. Store
in an airtight container. For best flavor and texture, store
the fudge at room temperature for 24 hours before serving.
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