Fudge a la louise
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Fudge a la louise
  Fudge    Chocolate    Christmas  
Last updated 6/12/2012 12:54:18 AM. Recipe ID 16196. Report a problem with this recipe.
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      Title: Fudge a la louise
 Categories: Candies, Chocolate, Christmas
      Yield: 6 Servings
      4 c  Sugar
      3    Squares dark baking
  1 1/3 c  Milk
      2 tb Butter, plus extra for
           -greasing platters
      1 c  Chopped nuts
  1 1/3 ts Vanilla
  In a heavy saucepan mix together the sugar, chocolate, and milk.
  Place the pan over high heat and stir constantly until the choclate
  is melted and the sugar is dissolved. Bring to a full boil, and lower
  the heat so the candy continues to boil gently, not vigorously. Stir
  no more. Put a candy thermometer into the center of the mixture and
  cook until the temperature reaches exactly 232 F. Meanwhile, butter a
  large platter (turkey size) and a flat pan about 11 by 13 inches.
  When the fudge reaches 232 F., pour it into the readied platter - do
  not scrape the pan, but let it drip out. Dot with 2 tablespoons
  butter and let the mixture cool until the platter feels cool
  underneath. Add vanilla. Take a large slotted spoon and start to stir
  the liquidy mixture - it will take about 15 or 20 minutes. You will
  see a steady change from dark to light color, from glossy to dull,
  from liquid to solid. When the fudge begins to get dull, add the nuts
  and mix in thoroughly. Put fudge into the large buttered pan and
  press into shape with the flat of your palms. Cut into squares; store
  in airtight container if there's any left.
  From: Steve Herrick Source: [Yankee Magazine - June 1981]

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Recipe ID 16196 (Apr 03, 2005)

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