A vintage clipped recipe for classic Creamy Fudge, made with sugar, milk, light corn syrup, salt, unsweetened chocolate, butter or margarine, vanilla and walnut meats.Print Recipe
- 2 cups of sugar
- 1 cup milk
- 2 tablespoons light corn syrup
- 1/4 teaspoon salt
- 2 squares 1 ounce each unsweetened chocolate
- 2 tablespoon butter or margarine
- 1 teaspoon vanilla
- 3/4 cup broken walnut meats
- Combine sugar, milk, corn syrup, and salt in a saucepan.
- Cut chocolate into small pieces; add to sugar mixture.
- Stir over low heat just until sugar is dissolved. Bring slowly to boiling, stirring constantly.
- Reduce heat to very low and cook, without stirring to 236-degrees on a candy thermometer or until a little of the mixture dropped in very cold water forms a soft ball. If any sugar crystals form during cooking, remove them from the sides of the pan by wiping them off with wet cheesecloth wrapped around a fork, but do not stir the mixture.
- Remove from heat.
- Put butter and vanilla on top of the mixture and let the fudge cool, undisturbed until the bottom of the pan feels lukewarm.
- Beat in an electric mixer or by hand with a wooden spoon until very thick.
- Stir in nuts.
- Continue stirring until fudge loses its gloss and is very stiff.
- Turn immediately into a greased 8x8x2-inch pan.
- Cut into squares while still warm.
- Makes about 1 3/4 pounds of fudge.