Chocolate Fudge
Butter
2cups (500 mL) sugar
1⁄8 tsp (.5 mL) salt
3⁄4 cup (175 mL) evaporated milk
1tsp (5 mL) light corn syrup
2squares (1 oz [30 g] each) unsweetened chocolate
2tbs (25 mL) butter or margarine
1 tsp (5 mL) vanilla
2cup (500 mL) chopped walnuts or pecans
Butter sides of heavy 2qt (1.9 L) saucepan. Combine sugar, salt, evaporated milk, corn syrup, and chocolate in pan. Cook and stir over medium heat until chocolate melts and sugar dissolves. Cook to soft ball stage (236°F [113°C]) without stirring. Remove immediately from heat. Add butter without stirring. Cool to lukewarm (110°F [43°C]). Stir in vanilla.
Pour mixture into mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 2 and mix about 8 minutes, or until fudge stiffens and loses its gloss. Quickly turn to STIR Speed and add walnuts, mixing just until blended. Spread in buttered 9 x 9 x 2" (23 x 23 x 5 cm) baking pan. Cool at room temperature. Cut into 1" (2.5 cm) squares when firm.
Yield: 64 servings (1 square per serving).
Per serving: About 59 cal, 1 g protein, 7 g carb, 3 g fat, 1 mg chol, 12 mg sodium.
VARIATION
Chocolate Fudge for a Crowd
Triple all ingredients and prepare in the 6 qt (5.68 L) mixer bowl. Increase mixing time at Speed 2 to 9 minutes. Spread in buttered 15 x 10 x 1" (40 x 25 x 2 cm) baking pan. Cut into 1" (2.5 cm) squares when firm.
Yield: 150 servings (1 square per serving).
Per serving: About 75 cal, 2 g protein, 9 g carb, 4 g fat, 1 mg chol, 15 mg chol.
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