Candy Recipes
McCall's Fudge
Yield: about 2 1/2 pounds
Ingredients
- 3 cups granulated sugar
- 1 envelope Knox unflavored gelatine
- 1 cup milk
- 2 tablespoons light corn syrup
- 3 ounces unsweetened chocolate squares
- 1 1/4 cups butter
- 2 teaspoons vanilla extract
- 1 cup walnuts, coarsely chopped
Instructions
- Butter an 8 inch square pan.
- In a 3 1/2 quart saucepan, mix sugar with dry gelatine.
- Add milk, corn syrup, chocolate and butter.
- Cook over medium heat, stirring frequently, to 238 degrees F on candy thermometer, or until a little in cold water forms a soft ball that flattens when removed from water.
- Remove from heat; pour into a large mixing bowl.
- Stir in vanilla extract.
- Cool for 25 minutes.
- Beat with wooden spoon until candy thickens.
- Stir in walnuts.
- Spread in prepared pan.
- Let cool; then cut into squares.
Notes
Variations: In place of walnuts stir in 1 cup of any of the following: coarsely chopped pecans, coconut, whole toasted almonds, party mints, butter mints or crushed peanut brittle.