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An ever-popular mix of ingredients make this easy microwave candy a winner
-- a fudge bottom, spread with caramel and peanuts, topped with two kinds
of chocolate. It is essential to use butter, rather than margarine or a
spread, in this fudge. Our Test Kitchen recommends butter for all candies.
 Source:
Better Homes and Gardens
Prep: 15 minutes
Cook: 30 minutes
Cool: 50 minutes
Stand: 50 minutes
Ingredients
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2 cups sugar
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3/4 cup half-and-half or light cream
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2 ounces unsweetened chocolate, cut up
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1 teaspoon light-colored corn syrup
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1/8 teaspoon salt
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2 tablespoons butter
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1 teaspoon vanilla
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1/2 cup chopped nuts (optional)
Directions
1. Line a 9x5x3-inch loaf pan with foil, extending the foil over the edges
of the pan. Butter the foil; set pan aside.
2. Butter the sides of a 2-quart heavy saucepan. In saucepan combine
sugar, half-and-half, chocolate, corn syrup, and salt. Cook and stir over
medium heat until mixture boils. Clip a candy thermometer to side of pan.
Reduce heat to medium-low; continue boiling at a moderate, steady rate ,
stirring occasionally, until thermometer registers 236 degree F, soft-ball
stage (20 to 25 minutes.) (Adjust heat as necessary to maintain a steady
boil).
3. Remove saucepan from heat. Add butter and vanilla, but do not stir.
Cool, without stirring, to 110 degree F (50 to 60 minutes).
4. Remove thermometer from saucepan. Beat mixture vigorously with a clean
wooden spoon until fudge just begins to thicken. If desired, add nuts.
Continue beating until the fudge just starts to lose its gloss (6 to 8
minutes total).
5. Immediately
spread fudge evenly in the prepared pan. Score into squares (or other
shapes) while warm. When fudge is firm, use foil to lift it out of pan.
Cut fudge. Store tightly covered up to 1 week. Makes about 1-1/4 pounds
(32 pieces). |
