Recipe - Fudge A La Louise

4 cup Sugar
3 Squares dark baking
chocolate
1 1/3 cup Milk
2 tablespoon Butter, plus extra for
greasing platters
1 cup Chopped nuts
1 1/3 teaspoon Vanilla

In a heavy saucepan mix together the sugar, chocolate, and milk. Place the
pan over high heat and stir constantly until the choclate is melted and the
sugar is dissolved. Bring to a full boil, and lower the heat so the candy
continues to boil gently, not vigorously. Stir no more. Put a candy
thermometer into the center of the mixture and cook until the temperature
reaches exactly 232 F. Meanwhile, butter a large platter (turkey size) and
a flat pan about 11 by 13 inches. When the fudge reaches 232 F., pour it
into the readied platter do not scrape the pan, but let it drip out. Dot
with 2 tablespoons butter and let the mixture cool until the platter feels
cool underneath. Add vanilla. Take a large slotted spoon and start to stir
the liquidy mixture it will take about 15 or 20 minutes. You will see a
steady change from dark to light color, from glossy to dull, from liquid to
solid. When the fudge begins to get dull, add the nuts and mix in
thoroughly. Put fudge into the large buttered pan and press into shape with
the flat of your palms. Cut into squares; store in airtight container if
there's any left.

From: Steve Herrick Source: [Yankee Magazine June 1981]

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