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2 tbsp. butter 1 1/2 cup sugar 1/2 cup light brown sugar 3/4 cup half an half 2 oz. milk chocolate, chopped 1 tsp. light corn syrup 1 tsp. pure vanilla extract 1/2 cup chopped walnuts, toasted Method: Line an 8 x 8 inch pan with aluminum foil. Butter the bottom and the sides of the foil. Butter the sides and bottom of a 2 quart saucepan. Combine the sugars, cream, chocolate and corn syrup in the saucepan. Place over medium heat until the mixture reaches a boil, stirring constantly. Carefully clip a candy thermometer to the side of the pot. Continue to cook, stirring constantly, until the mixture reaches the soft ball stage (234 degrees F.), approximately 20 minutes. Remove from the heat and add the butter and vanilla. Let the mixture stand, without stirring, for about 1 hour or until the mixture reaches 110 degrees F. Remove the candy thermometer. Using a wooden spoon, beat the mixture continuously until the mixture thickens. Add the nuts and continue to beat the mixture for about 10 minutes, or until very thick and loses shine. Spread the mixture in the prepared pan. Using a knife, score the mixture into individual squares. Let the mixture set completely. Carefully lift the foil from the pan and cut the fudge into individual squares. Yield: approximately 1 pound of fudge. Submitted by Lisa Rogerson, R.R. 5 Charlottetown, P.E.I.