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Chocolate Fudge II
Makes 64 candies

Good old-fashioned fudge! It'll take care of your sweet tooth and chocolate cravings all at once.

Start to Finish: 2 hr


  • 4 - cups sugar
  • 1-1/3 - cups milk or half-and-half
  • 1/4 - cup corn syrup
  • 1/4 - teaspoon salt
  • 4 - oz unsweetened baking chocolate or 2/3 cup unsweetened baking cocoa
  • 1/4 - cup butter or margarine
  • 2 - teaspoons vanilla
  • 1 - cup coarsely chopped nuts, if desired


Grease bottom and sides of 8-inch square pan with butter.

  1. In 3-quart saucepan, cook sugar, milk, corn syrup, salt and chocolate over medium heat, stirring constantly, until chocolate is melted and sugar is dissolved. 
  2. Cook, stirring occasionally, to 234�F on candy thermometer or until small amount of mixture dropped into cup of very cold water forms a soft ball that flattens when removed from water; remove from heat. Stir in butter.
  3. Cool mixture without stirring to 120�F, about 1 hour. (Bottom of saucepan will be lukewarm.) Add vanilla. 
  4. Beat vigorously and continuously 5 to 10 minutes, using wooden spoon, until mixture is thick and no longer glossy. (Mixture will hold its shape when dropped from a spoon.)
  5. Quickly stir in nuts. Spread in pan. 
  6. Let stand about 1 hour or until firm. 
  7. Cut into 1-inch squares.

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