Top box: Dark Chocolate Fudge and Peanut Butter Fudge; Middle box: Traditional Peanut Brittle
YIELD Makes about 2 pounds or 64 candies
|1/2||cup whipping cream|
|1/2||cup light corn syrup|
|3||cups (18 ounces) semisweet chocolate chips|
|1‑1/2||cups powdered sugar, sifted|
|1/2||cup chopped walnuts (optional)|
- Line 8-inch square baking pan with foil, extending edges over sides of pan.
- Bring cream and corn syrup to a boil in heavy 2-quart saucepan over medium heat. Boil 1 minute. Remove from heat. Stir in chocolate. Cook until chocolate is melted, stirring constantly. Stir in powdered sugar, walnuts and vanilla. Pour into prepared pan. Spread mixture into corners. Cover; refrigerate 2 hours or until firm.
- Lift fudge out of pan using foil; remove foil. Place on cutting board; cut into 1-inch squares. Store in airtight container.
This recipe appears in: Candy
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