Chocolate Fudge
Serving Size / Yield
1 1/2
Ingredients
- 1 C. light cream
- 2 C. sugar
- pinch salt
- 2 oz. grated chocolate
- 2 Tbs. butter
- 1 tsp. vanilla extract
Directions
Scald cream and add sugar, salt, and chocolate. Cook in a heavy covered saucepan without raising the lid for 5 minutes. Uncover and continue cooking until mixture registers 238 degrees on a candy thermometer. Remove from heat and allow to cool to 110 degrees. Add butter and vanilla. Beat with a wooden spatula until it thickens and pour into a buttered pan. Mark off into squares while still warm. Roll pieces in dry cocoa, coconut, or chopped nuts.
