Dilettante Fudge

Ingredients:

¼ cup water

¼ cup corn syrup

1 cup cream

4 cups sugar

2 ounces butter

¼ teaspoon salt

5-6 ounces unsweetened chocolate

1 teaspoon vanilla

4 ounces chopped nuts

Hints:

1. Prepare 2 cookie sheets: wet & put in freezer
2. Test thermometer every time – water boils at 212º
3. Use wooden spoon
4. Cook as quickly as possible
5. Small batches are harder than large ones

Grease large saucepan with butter (lots – from recipe). Add first 7 ingredients, mix, & cook on high, stirring. Cook at 240º (book says 236º). Stir entire time because of butter & cream. Using a brush & water, wash the outside rim of the pan & inside sides. Keep spoon below liquid level. Keep washing down to prevent crystal formation. At 240º, remove from heat. *Dump onto wet, cold cookie sheets (2). Do not scrap pan. Cool to 120º (may let get cooler, but it will take longer to beat). Scrape toward the center of the pan with a putty knife & mix. When the mixture loses its gloss & starts to sugar on the edge of the spatula, add nuts & vanilla. Keep scraping spatula back into the mixture to speed sugaring. When nearly done, pat onto waxed paper. Let mellow for 1 day. Store in airtight containers.

*Or leave in pan, cool to 120º, then heat slightly to release & beat.

After it cools, you can knead it until it is soft & then form it into balls to be dipped. For this purpose or for lighter fudge, use only 4 ounces of chocolate.