You are here: Seasoned Cooking » All Issues » February 1999 Issue » This Article » Page 3
 
February 1999 Issue
A Month of Holidays
by Victoria Smith
Table of Contents | Single-page view
Page

Related Sites

Best Cooking School Online Guides

Cooking school online guides covering topics such as cooking, chinese, recipes, french, gourmet, healthy, italian, outdoor, cooking tips, vegetarian

DietPower Nutritional Software

The world's best nutritional software. The only program that learns your metabolism. Turn your computer into a personal nutritionist. Free download

Crosstrainer Fitness & Nutrition

Get fit the way you see fit by turning your pc into a personal trainer. Crosstrainer Community Website includes News Articles & Fit Tips. Meet ot...

Cajun Cooking Recipes,Cajun Recipes, World Reci...

Cajun Cooking Recipes Offers,Cajun Recipes,Recipes From Around The World,Cooking Tips, Free Newsletter,Craft Insructions,Gift Basket Making Instruc...

Texas Cooking Online

Your source for southwestern cooking!
For Valentine's Day, I have something sweet.  This is especially for my fellow chocoholics!

 

Old Time Fudge

  • 2 cups water
  • 3/4 cup milk
  • 2 ounces unsweetened chocolate, cut up
  • 1 teaspoon light corn syrup
  • 2 tablespoons margarine
  • 1 teaspoon vanilla
  • 1/2 cup coarsely chopped nuts
Butter the sides of a heavy 2-quart saucepan. In it combine sugar, milk, chocolate, and corn syrup.  Cook and stir over medium-high heat till sugar dissolves and mixture comes to boiling.  Continue cooking over medium-low heat to 234 degrees F (soft-ball stage), stirring frequently (mixture should boil gently over entire surface).  Remove from the heat; add margarine and vanilla, but do not stir.  Cool without stirring to lukewarm (110 degrees F), about 55 minutes.  Add nuts.  Beat vigorously about 7 minutes, or until fudge becomes very thick and just starts to lose its gloss.  Immediately spread in a buttered 9x5x3 inch loaf pan.  Score into squares while warm, cut when firm.
  • Yields: 1 3/4 lbs
  • Preparation Time: about 2 hours
 

Previous Page


Comments Disabled

 
Copyright © 2011 Seasoned Cooking
Authors also retain limited copyrights.