Chocolate Fudge(Glenda Lindstrom, Dublin, Va)

1. 1

   Warm cream and chocolate until chocolate is melted, then add sugar, corn syrup and salt.

2. 2

   Stir until sugar is dissolved.

3. 3

   Put lid on for a minute or two (this is to melt any sugar crystals that might have formed on side of pan).

4. 4

   Cook to 240u00b0 on candy thermometer at low altitudes*.

5. 5

   Remove from heat and pour on greased marble or formica slab.

6. 6

   Put butter and vanilla in the center.

7. 7

   Cook until candy is lukewarm in the center.

8. 8

   Knead with a spatula (or a wide putty knife kept for this purpose) until it loses its gloss.

9. 9

   Quickly add the nuts, then press into a buttered pan.

10. 10

    Cut into squares after the candy has cooled.

* Per serving · 4 servings · Values may vary.

No additional tips available.