Coney Island Fudge Recipe
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Coney Island Fudge

1 cup Light cream
4 ounces Semisweet chocolate -- chopped
2 cups Sugar
1/2 t Salt
2 tb Unsalted butter
1 t Vanilla
1/2 pound Walnuts -- or pecans, chopped

Combine the cream, chocolate and sugar in a heavy saucepan over low heat. Cook, stirring constantly, until the chocolate melts and the mixture is smooth. Add the salt and let the mixture come to a boil. Turn down the heat to very low and cook without stirring until the mixture reaches the soft- ball stage, 236F on a candy thermometer. Remove the pan from the heat. Add the butter and vanilla, but do not stir. Let the mixture cool until lukewarm (110 degrees). Then beat the fudge with a wooden spoon until creamy. Add the nuts and mix well. Transfer the fudge to a buttered 8" square baking pan. Cover and chill. When firm, cut into squares.

Source of Recipe: New York Cookbook, by Molly O'Neill


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