Recipe for cooking Chocolate Butter Fudge

Desserts to Go with Coffee and Tea :: Fudge Recipes

Chocolate Butter Fudge

2 c. sugar
1 c. firmly packed brown sugar
1 env. unflavored gelatin
1 c. milk
1/2 c. light Karo® syrup
3 oz. Hershey’s unsweetened baking chocolate
1 1/2 c. (3 sticks) unsalted butter
2 tsp. vanilla extract or flavoring
1 c. chopped pecans or walnuts

Line a 13 x 9-in. baking dish with wax paper.

In a lrg., heavy saucepan, combine the sugars and gelatin. Add milk, syrup, chocolate and butter.

Clip a candy thermometer to the side of the saucepan. Cook over moderate heat, stirring constantly. When the mixture reaches the soft-ball stage (238 degrees F), remove it from the heat. Pour into a lrg. bowl and stir in the vanilla extract or flavoring. Allow to cool for exactly 15 mins..

Beat at high speed until the mixture begins to thicken. Stir in the nuts. Spread the fudge in the greased pan and set aside to cool. Cut the fudge into squares and wrap tightly in plastic wrap. Store in an airtight container.