Recipe - Chocolate Fudge Variations

Nancy Speicher DPXX20A
3 cup Sugar
1 Env unflavored gelatin
1 cup Milk
3 ounce Unsweetened chocolate (sqs)
1 One fourth cup Butter or margarine
2 teaspoon Vanilla extract
1 cup Walnuts; coarsely chopped*

*For delightful variations, in place of walnuts stir
in 1 cup of any of the following: coarsely chopped
pecans, coconut, whole toasted almonds, party mints,
butter mints or crushed peanut brittle.
1. Butter an 8x8x2" pan.
2. In a 3 1/2quart saucepan, mix sugar with dry
gelatin. Add milk, corn syrup, chocolate and butter.
3. Cook over medium heat, stirring frequently, to
238F on candy thermometer, or until a little in cold
water forms a soft ball that flattens when removed
from water.
4. Remove from heat; pour into a large mixing bowl.
Stir in vanilla. Cool 25 minutes.
5. Beat with wooden spoon until candy thickens. Stir
in walnuts. Spread in prepared pan. Let cool; then cut
into squares. Makes about 2 One half lbs.
Source: McCall's Cookery No. 13

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini