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, 236�F 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 |