John~CO
Chocolate Fudge


2/3 cups milk or cream
2 cups sugar
2 oz (2 squares) unsweetened chocolate, chopped
2 tbsp light corn syrup
2 tbsp butter
1 tsp vanilla

1. Combine milk, sugar, chocolate, corn syrup, and butter in a saucepan and heat slowly, stirring until sugar is dissolved. Wash down any sugar crystals. Set candy thermometer in place. Cook, stirring occasionally, until the temperature reaches 236ºF (soft-ball stage).

2. Add a few grains salt and the extract; cool, without stirring, to lukewarm (about 110ºF).

3. Beat until creamy and mixture starts to lose its shine. Pour into buttered 8x8-inch square pan and mark into squares.

About 1¼ pounds

Note: If mixture becomes to stiff to pour, it may be kneaded, or a little cream may be added.


White Fudge

Follow recipe for Chocolate Fudge but omit the chocolate. Cook to 238ºF.


Ribbon Fudge

Follow the recipe for Chocolate fudge. Add ½ cup chopped nuts; pour into deep square pan. Make a double recipe of White Fudge. When cooked to 236ºF, turn half into another pan. To one add 1 or 2 drops red food coloring and ½ cup cut maraschino cherries. When the White Fudge starts to set up, spread over Chocolate Fudge; when pink fudge is beaten, spread it over the white layer.


~John Friends make happiness happen!