Lightfocus: Recipes: Snacks and Treats
2 sq. (2 oz.) unsweetened chocolate
2/3 c. milk
2 c. sugar
1/8 tsp. salt
2 Tbsp. butter
1 tsp. vanilla
Break chocolate into small pieces.
Add to milk in saucepan.
Cook over low heat stirring constantly until mixture is smooth.
Add sugar and salt, stir until sugar is dissolved and mixture boils.
Cook slowly without stirring until mixture will form a soft ball when dropped in cold water (236 degrees F).
Remove from heat.
Add butter and vanilla without stirring.
Cool to lukewarm (110 degrees F).
Beat until fairly thick.
Pour at once into greased pan.
Cool.
Cut into squares.
Makes about 1 1/2 lb.
Variations:
Brown Sugar Fudge: Substitute 1 cup
firmly packed brown sugar for 1 cup granulated sugar.
Coconut Fudge: Add 1/2 cup coconut just before pouring into pan.
Peanut Butter Fudge: Substitute 1/4 cup peanut butter for butter. No cocoa.
Vanilla Fudge: Omit chocolate and increase vanilla to 1 1/2 teaspoons.
Creamy Chocolate Fudge: Add 2 tablespoons light corn syrup with sugar.