Recipe by Claire #3
Old fashioned fudge like your grandma used to make -- no condensed milk, no marshmallow creme, just the basics. Follow the directions precisely and you'll have a delicious, non-grainy fudge. Stirring at the wrong time causes graininess, so follow directions.
- 2 ounces unsweetened baking chocolate
- 3⁄4 cup whole milk
- 2 cups sugar
- 1⁄8 teaspoon salt
- 2 tablespoons dark corn syrup
- 2 tablespoons butter
- 1 teaspoon vanilla extract
Directions See How It's Made
- In a heavy saucepan over medium heat, melt chocolate with milk stirring constantly until chocolate is completely melted.
- Add sugar, salt and corn syrup to saucepan and stir just until mixture comes to a boil.
- STOP STIRRING when mixture boils.
- Clamp candy thermometer on side of saucepan and let mixture boil to temperature of 238 F.
- Remove from heat immediately.
- DO NOT STIR!
- Add butter, without stirring, to chocolate mixture.
- Let cool to at least 110 F, then add vanilla.
- Now it's time to stir.
- Beat mixture by hand or with hand held mixer until fudge loses it's glossiness and thickens slightly.
- Pour fudge onto a waxed paper lined 9 inch pan and let set for a few hours.