I thought I was doing everything right with this recipe!
I still don’t have a double broiler, so I used a stainless steel bowl over the pan of water. This has worked for me in the past, but it just didn’t seem to be working this time.
I could not get the ingredients to the right temperature. I got close, but after 45 minutes, I gave up. The highest temperature I could get it to was 204 degrees. No where near the 235 it required.
So, of course, the fudge did not set.
The positive is, it made an amazing topping for ice cream! My husband is a big ice cream eater – he would eat it every day if he thought he could get away with it! So when he had his ice cream last night, he scooped some of the unset fudge on top.
He said it had great flavor and texture. So there’s that . . .
KATIE’S FUDGE
2 Squares Unsweetened Chocolate
¾ Cup Milk
Dash of Salt
2 Cups Sugar
¼ Cup Butter
½ Teaspoon Vanilla
½ Cup Chopped Walnuts
Melt chocolate in the top of a double broiler over very low heat. Add milk and salt; stir well. Stir in sugar and bring to a full boil over medium heat. Cook without stirring until mixture reaches soft ball, 235 degrees. Remove from heat. Add butter and vanilla and blend well. Stir in walnuts. Beat well with a large spoon until the mixture begins to thicken. Pour into a buttered 8 inch pie plate. Refrigerate.
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