ķĸ
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CHOCOLATE FUDGE
43
Butter
2 cups sugar
1
⁄
8
teaspoon salt
3
⁄
4
cup evaporated milk
1 teaspoon light corn
syrup
2 squares (1 oz. each)
unsweetened chocolate
2 tablespoons margarine
or butter
1 teaspoon vanilla
1
⁄
2
cup chopped walnuts or
pecans
Butter sides of heavy 2-quart saucepan. Combine
sugar, salt, evaporated milk, corn syrup, and
chocolate in pan. Cook and stir over medium heat
until chocolate melts and sugar dissolves. Cook to
soft ball stage (236°F) without stirring. Remove
immediately from heat. Add margarine without
stirring. Cool to lukewarm (110°F). Stir in vanilla.
Pour into mixer bowl.
Attach bowl and flat beater to mixer. Turn to Speed
2 and mix about 8 minutes, or until fudge stiffens
and loses its gloss. Quickly turn to Stir Speed and
add walnuts, mixing just until blended. Spread in
buttered 9x9x2-inch baking pan. Cool at room
temperature. Cut into 1-inch squares when firm.
Yield: 64 servings (1 square per serving).
Per serving: About 43 cal, 1 g pro, 7 g carb, 2 g fat,
1 mg chol, 13 mg sod.
3 cups sugar
3
⁄
4
cup light corn syrup
1
⁄
2
cup water
2 egg whites
1 teaspoon almond
extract
1 cup chopped walnuts or
pecans
Place sugar, corn syrup, and water in heavy
saucepan. Cook and stir over medium heat to hard
ball stage (248°F). Remove from heat and let stand
until temperature drops to 220°F, without stirring.
Place egg whites in mixer bowl. Attach bowl and
wire whip to mixer. Turn to Speed 8 and whip about
1 minute, or until soft peaks form. Gradually add
syrup in a fine stream and whip about 2
1
⁄2 minutes
longer.
Turn to Speed 4. Add almond extract and whip
20 to 25 minutes, or until mixture starts to become
dry. Turn to Stir Speed and add walnuts, mixing just
until blended.
Drop mixture from measuring tablespoon onto
waxed paper or greased baking sheet to form patties.
Yield: 20 servings (2 pieces per serving).
Per serving: About 192 cal, 2 g pro, 40 g carb,
4 g fat, 0 mg chol, 15 mg sod.
DIVINITY
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