Test Kitchen Fudge

1. 1

   Butter an 8X4 inch pan. Combine chocolate and milk in a heavy saucepan. Place over very low hear and cook, stirring constantly, until mixture is smooth, well blended, and slightly thickened.

2. 2

   Add sugar and salt; stir over medium heat until sugar is dissolved and mixture boils. Continue boiling over medium heat, without stirring, until small amount of mixture forms a soft ball which can be rolled with the fingers into a definite shape in cold water (drop a bit of the mixture in a bowl of cold water and try to roll the ball) or to a temperature of 234F.

3. 3

   Remove from heat and add butter and vanilla. Do not stir. Cool to lukewarm (110F). Beat until mixture begins to lose its gloss and starts to hold its shape. Turn at once into a buttered 8X4 inch pan. Put in the refrigerator to chill and cut when chilled.

No additional tips available.