MMMMM----- Recipe via Meal-Master (tm) v8.01
  
       Title: Fudge # 3
  Categories: Desserts
       Yield: 4 servings
  
       2 c  Firmly Packed Light Brown
            Sugar
       2 c  White Sugar (Or You Can Use
            All White Sugar)
       1 c  Milk
   1 1/2 tb Butter
       2 oz Unsweetened Chocolate
  
   Old Method:
   
   Stir constantly all the time it is boiling.  Flavor with vanilla (1
   Tsp). After you take it off the stove, stir until it is almost hard,
   then pour into a buttered pan. (NOTE: This is a paraphrased recipe
   from a very old cookbook)
   
   Modern Method:
   
   Butter the sides of a 3-quart saucepan, prewarm the candy
   thermometer. Use the same ingredients as above but substitute 1 cup
   Half and Half for the milk.  Dump in the pan. Stir constantly until
   the sugar is dissolved and it comes to a boil.  Reduce the heat while
   retaining the boil and continue cooking, stirring infrequently if at
   all. When it reaches the soft ball stage, around 234 to 240 degrees
   F. (112 to 115.5 degrees C.) remove from the heat and flavor with 1
   tsp of vanilla. Do not shock immediately (NOTE: The shocking is done
   by putting the pan in a large square pan full of ice or cold water).
   However, when the fudge cools on top (hold your hand over the candy
   to check) place the pan in cool water to equalize the heat between
   the bottom and top of the pan. Stir gently, it will candy almost
   immediately; pour into a buttered 8 X 8-inch pan. SERVES 4 OR 1
   CHOCOHOLIC
  
 MMMMM
  
 

Plain Text Version of This Recipe for Printing or Saving