Chocolate Fudge Velvet
"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"
Ingredients
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
No special items needed.