INGREDIENTS

INSTRUCTIONS

1998    
This is to taste. The original recipe called for 4 Tbls of Molasses  
Pre warm the thermometer in hot water; use a 2-quart saucepan;  butter
the upper sides (inside) of the saucepan; measure all  ingredients
except the vanilla and optionals, and dump into the  saucepan. Grease
and if necessary, line a 5 X 10-inch pan. Fill glass  with ice cubes
and water and the sink with 1/2 inch of cold water.  2.Dissolve the
sugar, stirring constantly with a wooden spoon, over  low heat until
the butter melts, the gritty sounds cease, and the  spoon glides
smoothly over the bottom of the pan. Increase the heat  to medium and
bring to a boil.  3. Boil, after washing down any crystals that may
have formed, with a  pastry brush dipped in hot water from the
thermometer bath, using as  little water as possible. Introduce the pre
warmed thermometer.  Reduce the heat while keeping the fudge at a boil.
Stir no more than  necessary.  4.Test the fudge mixture in the ice-cold
water when the mixture  thickens and bubbles become noisy. Ball, formed
in ice water, should  hold its shape until the heat from your had
begins to flatten it and  should be al dente -- slightly chewy --
between 230 and 240 (110 and  ball at a lower temperature than some
other fudges.  5. Shock by placing the saucepan in the cold water in
the sink.  6. Seed by adding, without stirring, the vanilla. Then allow
to cool.  7.Stir when luke warm and "skin" forms on the top (110
degrees F.(43.5  degrees C.)). Return the thermometer to its hot water
bath to soak  clean. Stir the fudge thoroughly but not vigorously by
hand, with an  electric mixer, or with a food processor. Pause
frequently to allow  the fudge to react.  8. Watch for the fudge to
thicken, lose its sheen, and become lighter  in color or streaked with
lighter shade, give off some heat, suddenly  stiffen. If mixing by had,
the fudge will "snap" with each stroke; by  mixer, mixer waves will
become very distinct, by food processor,  fudge will flow sluggishly
back to the center when the processor is  stopped.  9. Add the
optionals (1/2 Cup Chopped Nuts (walnuts, pecans, or  hazelnuts
(filberts)) before the fudge totally candies.  10. Pour, score, and
store when cool in an airtight container in the  refrigerator or at
room temperature.  YIELD: 1 pound of fudge. Recipe is easily doubled
and can be frozen.  VARIATIONS: HONEY BROWN SUGAR FUDGE: In Step 1,
eleminate the  unsweetened chocolate and replace the molasses with 1/4
cup of honey.  The honey causes the fudge to ball at a higher
temperature. Posted to  MC-Recipe Digest by "M. Hicks"
<nitro_ii@email.msn.com> on Feb 13,

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 279
Calories From Fat: 227
Total Fat: 26.3g
Cholesterol: 47.5mg
Sodium: 14.8mg
Potassium: 286.5mg
Carbohydrates: 12.3g
Fiber: 2.2g
Sugar: 8g
Protein: 3.2g