Preliminary:
Line 7, 8, or 9″ square baking pan with double-thickness of waxed paper. I use 8″ pans for plain (nutless) fudge and 9″ for nutty fudge. If you want very thick nutless fudge, use a 7″ pan.
A. Ingredients
1 5-oz. can evaporated milk
2 cups sugar
1/2 teaspoon lecithin granules
10 marshmallows (or 100 miniatures)
B. Ingredients
5 1/2 oz. semi0sweet chocolate chips
1 teaspoon real vanilla flavoring
3 pinches of salt
1 oz. baking chocolate
Put 1 stick of butter and a cutting knife next to mixer.
Put 2 cups broken nut meats next to mixer.
Put A. Ingredients in sauce pan. (I use Revereware 2 or 3 quart pot.)
Put B. Ingredients in electric mixer bowl. Warm baking chocolate and pour over other ingredients.
Bring A. Ingredients to boil and boil 10 minutes, stirring constantly.
Pour over B. Ingredients and scrape pot. Start mixing on low. Add butter in 1 tablespoon increments. Scrape bowl once. Beat until thoroughly mixed.
Add nuts.
Pour fudge into baking pan. Put in refrigerator until firm enough to handle. Turn out upside-down on waxed paper over paper towel over cookie sheet. Remove waxed paper (the paper that was the pan liner).
Let dry for 8 hours or overnight. Turn right side up on fresh waxed paper over paper towel. Cut into pieces. (I cut each batch into quarters and each quarter into 16 pieces.) Let dry again as above. Make sure all cut surfaces are exposed to air.
Cover lightly (dish towel) during drying times to protect from dust.
When cut surfaces are no longer sticky, fudge can be packaged, wrapped, or put in tins.
NOTES
Don’t use imitation flavoring. I tried it. Awful.
Lecithin (looks like waxy cornmeal) is available in health food stores or in that department in a supermarket (Raley’s).
Hershey’s semi-sweet bits in 12-oz. pkgs. divides into 2 cups.
5 1/2 oz. is about 7/8 of a cup.
The original recipe called for 6 oz. choc. chips and no baking chocolate. This makes a nice milk chocolate, but cook the A Ingredients for 12 minutes.
For a darker fudge, use 2 oz. unsweetened chocolate and a stingy 5 oz. of chips. Cook A Ingredients for 9 minutes.
Recipes
Havelyn Jones’ “Fund-Raisin’ Fudge”
Preliminary:
Line 7, 8, or 9″ square baking pan with double-thickness of waxed paper. I use 8″ pans for plain (nutless) fudge and 9″ for nutty fudge. If you want very thick nutless fudge, use a 7″ pan.
A. Ingredients
B. Ingredients
Put 1 stick of butter and a cutting knife next to mixer.
Put 2 cups broken nut meats next to mixer.
Put A. Ingredients in sauce pan. (I use Revereware 2 or 3 quart pot.)
Put B. Ingredients in electric mixer bowl. Warm baking chocolate and pour over other ingredients.
Bring A. Ingredients to boil and boil 10 minutes, stirring constantly.
Pour over B. Ingredients and scrape pot. Start mixing on low. Add butter in 1 tablespoon increments. Scrape bowl once. Beat until thoroughly mixed.
Add nuts.
Pour fudge into baking pan. Put in refrigerator until firm enough to handle. Turn out upside-down on waxed paper over paper towel over cookie sheet. Remove waxed paper (the paper that was the pan liner).
Let dry for 8 hours or overnight. Turn right side up on fresh waxed paper over paper towel. Cut into pieces. (I cut each batch into quarters and each quarter into 16 pieces.) Let dry again as above. Make sure all cut surfaces are exposed to air.
Cover lightly (dish towel) during drying times to protect from dust.
When cut surfaces are no longer sticky, fudge can be packaged, wrapped, or put in tins.
Don’t use imitation flavoring. I tried it. Awful.
Lecithin (looks like waxy cornmeal) is available in health food stores or in that department in a supermarket (Raley’s).
Hershey’s semi-sweet bits in 12-oz. pkgs. divides into 2 cups.
5 1/2 oz. is about 7/8 of a cup.
The original recipe called for 6 oz. choc. chips and no baking chocolate. This makes a nice milk chocolate, but cook the A Ingredients for 12 minutes.
For a darker fudge, use 2 oz. unsweetened chocolate and a stingy 5 oz. of chips. Cook A Ingredients for 9 minutes.