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  • Fanny Farmer/Russel Stovers Fudge (Close Approximation To The Commerical Fudge.)

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    Fanny Farmer/Russel Stovers Fudge (Close Approximation To The Commerical Fudge.)
    Servings: 10
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 x classic, basic fudge. Chocolaty and smooth. If you'd like grainy fudge then boil for 2-3 min more than required (238 degrees F).
    • 2 Tbsp. Vegetable Shortening (e.g., Crisco)
    • 2 c. Sugar
    • 2 Tbsp. Light Corn Syrup
    • 2/3 c. Lowfat milk
    • 2 ounce Unsweetened Chocolate (1 square = 1 ounce) or possibly 4 tbsp Cocoa Pwdr
    • 2 tsp Vanilla Extract
    • 1 c. Nuts (optional)

    Directions

    1. Method:Line a 9" x 9" pan with aluminum foil, butter the insides, and set aside.
    2. Combine the chocolate (or possibly cocoa), sugar, lowfat milk, and corn syrup in a 3 qt saucepan. Bring to a boil over medium-low heat. Cover and let boil another 3 min. Remove the cover and use a pastry brush dipped in cold water to "wash down" the sides of the saucepan. Continue to boil slowly till the temperature reaches 234 degrees F (soft-ball stage). Remove from heat, add in vegetable shortening, stir gently. Let sit undisturbed till the temperature falls to 110-115 degrees F. Stir in vanilla and nuts (optional) and continue to beat till mix loses its gloss. Pour into prepared pans. When hard remove from pan, peel back aluminum foil, cut into squares. Store in airtight container.
    3. Makes about 1 1/2 pounds.

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