Fudge - after 24 hours chilled
Success! Finally!
It turns out that if you follow directions, the recipe works. Amazing, no?
I again leaned on my friend Betty Crocker, but this time I did what she told me instead of throwing a bunch of sugar and chocolate in a pot and hoping for the best. I followed the instructions exactly. After 24hours the fudge was nearly hardened, but still softened almost immediately after being removed from the refrigerator. After 48 hours, it was very firm and held its shape well up to around 30 minutes out of the refrigerator.
I am rating this as “skill: medium” only because of the amount of patience it took me to complete this accurately.
Yield: a lot of fudge
Fudge - after 48 hours chilled
4 cups sugar
1 1/3 cups milk
1/4 corn syrup
1/4 tsp salt
4 oz semi-sweet chocolate chips
1/4 cup butter
2 tsp vanilla
Grease the bottom of two 9″ pie pans with butter and chill.
Butter sides of a 3-quart saucepan. Add sugar, milk, corn syrup, salt, and chocolate. Cook over medium heat, stir constantly until chocolate and sugar is melted. Cook about 25 minutes, stirring occasionally until soft ball stage (holds shape after dropped into ice cold water). Remove from heat, add butter to top. Do not stir.
Cool without stirring for 2 hours. Add vanilla and stir. Beat “vigorously” and continuously with wooden spoon until fudge thickens. Beat for additional 10 minutes until no longer glossy. Spread into pan and refrigerate for 48 hours.
Well… there were no left overs… It held together well. And there were no left overs. Yay!
Score: @@@
applesauceme 