Fudge A La Louise

INGREDIENTS

INSTRUCTIONS

In a heavy saucepan mix together the sugar, chocolate, and milk.  Place
the pan over high heat and stir constantly until the choclate  is
melted and the sugar is dissolved. Bring to a full boil, and lower  the
heat so the candy continues to boil gently, not vigorously. Stir  no
more. Put a candy thermometer into the center of the mixture and  cook
until the temperature reaches exactly 232 F. Meanwhile, butter a  large
platter (turkey size) and a flat pan about 11 by 13 inches.  When the
fudge reaches 232 F., pour it into the readied platter - do  not scrape
the pan, but let it drip out. Dot with 2 tablespoons  butter and let
the mixture cool until the platter feels cool  underneath. Add vanilla.
Take a large slotted spoon and start to stir  the liquidy mixture - it
will take about 15 or 20 minutes. You will  see a steady change from
dark to light color, from glossy to dull,  from liquid to solid. When
the fudge begins to get dull, add the nuts  and mix in thoroughly. Put
fudge into the large buttered pan and  press into shape with the flat
of your palms. Cut into squares; store  in airtight container if
there's any left.  From: Steve Herrick Source: [Yankee Magazine - June
1981]  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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