Lemon walnut fudge
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Lemon walnut fudge
  Lemon    Fudge    Walnuts  
Last updated 6/12/2012 1:27:15 AM. Recipe ID 62054. Report a problem with this recipe.
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      Title: Lemon walnut fudge
 Categories: Candies
      Yield: 2 1/8 lbs
           -JUDI M. PHELPS
      3 c  Sugar
    1/4 c  Cocoa
        ds ;salt
      3 tb Light corn syrup
     12 oz Evaporated milk (not skim)
      4 tb Butter
      1 tb Lemon zest; grated
      3 tb Lemon juice
      1 ts Vanilla
    1/2 c  Walnuts; chopped
  Combine the sugar, cocoa and salt in a large, heavy bottom saucepan.
  Stir to mix and break up any lumps of cocoa powder. Add the corn
  syrup, milk and 2 tablespoons of the butter.
  Place over medium heat and cook, stirring constantly, until the
  mixture comes to a boil.  Stop stirring; cover the pan with a
  tight-fitting lid for about a minute to steam off any sugar crystals
  on the sides of the pan. Watch closely so the fudge does not boil
  Uncover and continue to cook (without stirring), swabbing down the
  sides of the pan from time to time with a pastry brush dipped in
  water, until the temperature reaches the soft-ball stage.
  Use a candy thermometer, or the old-fashioned method of dropping a
  bit of the hot candy into a cup of cold water every so often. When it
  forms a cohesive puddle on the bottom of the cup and can be formed
  into a ball that flattens when lifted out of the water, that's
  "soft-ball" stage.) Immediately swab down the sides of the pan. Pour
  (do not scrape) the fudge onto a slab of marble or a large platter or
  into a flat baking dish.
  Heat the lemon zest, juice, and vanilla to boiling and pour over the
  hot candy.  Top with the remaining 2 tablespoons butter. Let the
  mixture cool to room temperature without disturbing it. Stir the
  fudge with a spatula or plastic scraper until it becomes thick and
  starts to lose its gloss. This is the exercise part...feel the
  burn....it takes a while! Add the chopped nuts just as the fudge
  becomes too stiff to stir.
  Spread the fudge onto a buttered plate or sheet of plastic wrap.
  After a few minutes, it will solidify and you can wrap and store it
  for several days--even weeks if you keep it a secret! Yields 2-1/8
  Per 3-oz serving: 340 calories, 4 g protein, 62 g carbohydrate, 10 g
  fat, 21 mg cholesterol, 74 mg sodium, 1 g fiber. Source: San Francisco
  Chronicle, 3/27/96.
  Shared and MM by Judi M. Phelps. jphelps@shell.portal.com and

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Recipe ID 62054 (Apr 03, 2005)

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