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Ready Reference Historic Recipe File--Chocolate Fudge Velvet

Looking for ideas for homemade gifts this holiday season? Try this recipe for fudge from the December 11, 1975 edition of the Milwaukee Sentinel.

candy.jpg

Chocolate Fudge Velvet

3 squares unsweetened chocolate, cut in pieces
1 cup milk
3 cups sugar
3 tablespoons light corn syrup
1/8 teaspoon salt
3 tablespoons butter or margarine
1 1/2 teaspoons vanilla
1/2 cup chopped walnuts or pecans, optional

Combine chocolate and milk in heavy saucepan. Cook over low heat, stirring constantly, until milk is scalded and chocolate is melted. Stir in sugar, corn syrup and salt. Cook over medium heat, stirring until sugar dissolves. If sugar crystals form on sides of pan, wipe them off.

Cook without stirring until mixture reaches soft ball stage or 236 to 238 degrees on candy thermometer. Remove from heat; add butter without stirring. Let stand without disturbing until mixture cools to about 110 degrees or lukewarm.

Add vanilla. Beat until candy loses its gloss and starts to thicken. Stir in nuts and pour quickly into lightly buttered 8 inch square pan. Mark in 36 pieces while still warm and when cold and firm, cut. Makes about one and one-half pounds.

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This page contains a single entry from the blog posted on December 18, 2009 9:03 AM.

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