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Fudge Recipe
RECIPE for PENUCHE FUDGE
1 cup granulated sugar
2 ounces bittersweet or dark chocolate
1 cup brown sugar; firmly packed
1/2 stick real butter
1/2 cup heavy whipping cream
1-1/2 teaspoons vanilla
3 tablespoons molasses
1/2 cup chopped nuts; optional
We begin with a 2-quart saucepan; lightly
butter the inside of the pan; measure all ingredients except the vanilla and
nuts, and dump into the saucepan. Grease an 5x10-inch pan. Dissolve the
sugar, stirring constantly with a wooden spoon, over low heat until the
butter melts, and the spoon glides smoothly over the bottom of your pan. Now
bring to a boil on medium heat Boil, after washing down any crystals that
may have formed, with a pastry brush dipped in hot water, using as little
water as possible. Introduce a pre-warmed thermometer. Reduce
the heat, keeping the fudge at a boil. Stir. Test the fudge mixture in the
ice-cold water when the mixture thickens and bubbles become noisy. Ball,
formed in ice water, should hold its shape until the heat from your hand
begins to flatten it and should be slightly chewy, between 230 and 240. Now
shock the fudge by placing the saucepan in your kitchen sink, after filling
your sink with about two inches of cold water. Without stirring add the
vanilla and gentle press the vanilla into the fudge (don't spend to much
time doing this) Then allow it to stand. Stir when luke warm at 110
and thick skin forms on the top.
Stir the fudge thoroughly but not vigorously by hand. Pause frequently to
allow the fudge to react. Watch for the fudge to thicken, lose its sheen,
and become lighter in color or streaked with lighter shade, give off some
heat,
suddenly stiffen. If mixing by had, the fudge will begin snap as you stir.
Add the optional 1/2 cup chopped nuts before the fudge totally solidifies .
Pour, score, and store when cool in an airtight container in the
refrigerator or at room temperature.