| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Desserts, Candies |
12 |
Servings |
INGREDIENTS
| 2/3 |
c |
Cocoa |
| 3 |
c |
Sugar |
| 1 1/2 |
c |
Heavy cream or non-dairy |
|
|
Liquid cream substitute |
| 1/4 |
c |
Butter |
| 1 |
ts |
Vanilla |
INSTRUCTIONS
A good basic chocolate fudge. The use of whipping cream or non-dairy cream
substitute makes stirring unnecessary. This makes a very creamy fudge.
Combine cocoa, sugar, salt, and heavy cream in a large saucepan. Bring to a
rolling boil; then reduce heat to medium and cook to 234 degrees F. without
stirring. Remove from heat and add butter and vanilla. Do not stir. Cool to
lukewarm (about 110 degrees F.). Beat by hand or with mixer until fudge
thickens and loses some of its gloss. Quickly spread fudge in lightly
buttered 8-inch square pan. When cool, cut into squares. Makes about 49
pieces.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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