I know fudge is a super sweet treat, but I absolutely love it.
It makes a very nice addition to the cookie boxes I make every year.
This recipe is not too complicated either!
It is vitally important to boil the sugar mixture to the 238 degrees. If you don’t, the fudge will not set.
This fudge cuts nicely, with only a few crumbs breaking off.
The cream gives the fudge a lovely color and a nice and creamy texture.
The fudge comes out of the pan nicely, which helps cut it evenly.
And it was absolutely delicious. I had one square and wanted tons more!
CHOCOLATE FUDGE
2 Cups Sugar
2 Squares Chocolate
1/8 Teaspoon Cream of Tartar
2/3 Cup Milk
1 Teaspoon Vanilla
2 Tablespoons Butter
Mix the sugar, milk, grated chocolate, cream of tartar and boil rather slowly, stirring until the ingredients are well blended. Boil to 238 degrees. Remove from the stove and add the butter but do not stir in. When cooled to lukewarm, add the vanilla and beat until it creams. Spread in a buttered pan. Mark into squares and cool.
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