Chocolate Fudge Velvet

1h
Prep Time
45m
Cook Time
1h 45m
Ready In

Recipe: #5810

June 28, 2012

Categories: Christmas,



"I found this recipe in an old farm journal candy cookbook. As soon as my mother saw it she made it a family traditional recipe. She made it for every Christmas season. The original called for 1/2 cup nuts mom used 1-2 cups walnuts. I think I only made it once as someone cooked it. It is creamy, luscious and smooth-as-velvet a classic fudge recipe. Times are a guess. Makes 36 pieces"

Original is 6 servings

Nutritional

  • Serving Size: 1 (167.1 g)
  • Calories 597.9
  • Total Fat - 13.8 g
  • Saturated Fat - 2.7 g
  • Cholesterol - 5.7 mg
  • Sodium - 146.5 mg
  • Total Carbohydrate - 117.9 g
  • Dietary Fiber - 1.4 g
  • Sugars - 110.3 g
  • Protein - 2.2 g
  • Calcium - 36.3 mg
  • Iron - 0.7 mg
  • Vitamin C - 2.2 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Combine chocolate and milk in 3 quart heavy saucepan. Cook over low heat stirring constantly, until milk is scalded and chocolate is melted. Stir in sugar, corn syrup and salt.

Step 2

Cook over medium heat, stirring until sugar dissolves. If sugar crystals form on sides of pan, wipe them off.

Step 3

Cook without stirring until mixture reaches the soft ball stage 236-238

Step 4

Remove from heat; add butter without stirring. Let stand without disturbing until mixture cools to lukewarm - 110

Step 5

Add vanilla. Beat until candy loses it's gloss and starts to thicken. Stir in nuts and pour quickly into a lightly buttered 8 inch square pan. Do not scrape pan. Mark in 36 pieces while still warm; when cold and firm, cut. Makes about 1 1/2 pounds

Tips


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