| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Candies |
16 |
Servings |
INGREDIENTS
| 2 |
c |
Sugar |
| 2/3 |
c |
Heavy cream |
| 1 |
c |
Milk |
| 1/4 |
c |
Light corn syrup |
| 1/4 |
ts |
Salt |
| 1 |
ts |
Vanilla |
| 2 1/2 |
oz |
Semisweet chocolate pieces; chopped |
INSTRUCTIONS
Combine the sugar, cream, milk, corn syrup and salt in a heavy, large
saucepan. Bring slowly to boiling, stirring constantly, until the sugar
dissolves. boil gently, stirring occasionally, until mixture reaches 238F
on the candy thermometer or soft ball stage. Remove from heat. Cool for 5
minutes. Add the vanilla. Beat in vigorously until the mixture begins to
thicken and lose its glossy look, about 5 minutes. Pour half the fudge into
a well buttered 8x8x2-inch baking pan. Sprinkle evenly with half of the
chocolate pieces. Pour in the remaining fudge. Sprinkle with the remaining
chocolate pieces. Cool completely on a wire rack. Cut into 1- inch squares.
~--
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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