Classic Chocolate Fudge

3 c. sugar

3 sq. bitter chocolate (or 2, if a lighter fudge is desired)

2 T. light corn syrup

3 T. butter or margarine

1 c. pecans, coarsely chopped

1 c. milk

1/2 tsp. salt

1 1/2 tsp. vanilla

In 4-quart saucepan, over medium heat, heat sugar, milk, chocolate, corn syrup and salt to boiling, stirring frequently. Carefully set candy thermometer in place and cook without stirring, until temperature reaches 238, or soft ball stage. Cool mixture without stirring to 110, or until outside of pan is lukewarm. Add butter and vanilla. With wooden spoon, beat until mixture is thick and begins to lose its gloss, about 3 minutes. Quickly stir in pecans; pour mixture into a buttered 8x8-inch pan. Cool on wire rack. Cut into squares and store in a tightly covered container. Makes about 2 pounds.

No Attribution

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987