2 sq. (2 oz.) unsweetened
2/3 c. milk
2 c. sugar
1/8 tsp. salt
2 Tbsp. butter
1 tsp. vanilla
Break chocolate into small pieces. Add to milk in
saucepan. Cook over low heat stirring constantly until mixture
is smooth. Add sugar and salt, stir until sugar is dissolved
and mixture boils. Cook slowly without stirring until mixture
will form a soft ball when dropped in cold water (236 degrees).
Remove from heat. Add butter and vanilla without stirring.
Cool to lukewarm (110 degrees). Beat until fairly thick. Pour at
once into greased pan. Cool. Cut into squares. Makes about
1 1/4 lb.
Brown Sugar Fudge: In master recipe substitute 1 cup
firmly packed brown sugar for 1 cup granulated sugar.
Coconut Fudge: Add 1/2 cup coconut just before pouring
Peanut Butter Fudge: In master recipe substitute 1/4
cup peanut butter for butter. No cocoa.
Vanilla Fudge: Omit chocolate and increase vanilla to
1 1/2 teaspoons.
Creamy Chocolate Fudge: In master recipe add 2 table-
spoons light corn syrup with sugar.
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