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Chocolate Fudge With Heavy Cream

Gary.Parker's picture
Ingredients
  Semisweet chocolate pieces/1 package, 8 ounce unsweetened chocolate 18 Ounce, broken in pieces (3 Packages Of 6 Ounce Each)
  Butter/Margarine 1⁄2 Pound
  Vanilla extract 3 Tablespoon
  Sugar 2 Pound
  Heavy cream/1 can of 14 1/2 ounce evaporated milk 1 3⁄4 Cup (28 tbs)
Directions

Put chocolate pieces, butter, and extract into a large bowl; set aside.
Combine sugar and cream in a large heavy saucepan.
Stir over medium heat until sugar is completely dissolved.
Increase heat and bring mixture to boiling.
Wash down crystals from sides of pan with a pastry brush dipped in water.
Set candy thermometer in place.
Cook, stirring constantly, until thermometer registers 236°F, washing down crystals from sides of pan and changing water after each washing.
Remove from heat and pour over ingredients in bowl.
Replace thermometer and let stand, without stirring or jarring, until lukewarm (about 110°F).
Remove thermomenter and beat with a wooden spoon until mixture thickens.
If desired, mix in 1 cup chopped nuts.
Immediately pour into two lightly buttered 8-inch square pans.
Allow to stand 5 or 6 hours, then cut into squares.

Recipe Summary

Cuisine: 
Canadian
Course: 
Dessert
Method: 
Boiled
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Milk Product

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