Done! Thanks. I'll post the caramel recipe, too. It's soo good! Fudge Rec inside, too:
Copied and pasted from my post at Gails, Dec 04
TDF Chocolate Buttercream Fudge Recipe.......
I come from a long line of candy making
women and have tried just about every candy
and fudge recipe there is at one time or
another. My mom and I thought we had found
the best of choc fudge recipes in the 1970's and
used that recipe for 20+ years. About 9
years ago I was at someone's house who
served some fudge and reluctantly tasted it. LOL!
I was a fudge snob because I had never tried
anyone's fudge that was better than our
recipe. ha!! I couldn't believe it!!! It was
the most incredible, buttery chocolate fudge
I'd ever tasted! She happily gave me the
recipe. It has a whole pound of real butter
in it! Everyone raves over this fudge. It
adapts to variations well, also.
Chocolate Buttercream Fudge
Into a large heavy pan in which sides have been buttered, combine:
4 1/2 cups sugar
1 lg (12 oz) can evaporated milk - NOT sweetened condensed! (or can use 1/2 & 1/2)
3/4 cup Karo Syrup
**Even one grain of undissolved sugar stuck on the sides of the pan can cause
fudge to be grainy, hence the buttered pan sides. I make sure I don't get sugar up on the sides
of the pan when placing ingredients in, but then what I do is after mixture begins
to boil, I use the back of a woonden spoon to bring the hot mixture up on the sides
and bring it back down into the boiling mixture until I can feel no grains on the pan sides.
Then, I use a silicone spatula and run it around the sides of the pan and into the hot
mixture to make sure there is nothing left. Ingredients are expensive and this has assured
me of great results time after time.
Using candy thermometer clipped on pan, boil above ingredients until soft ball @ 240 degrees. Remove pan from burner and add:
2 12 oz pkgs good quality REAL chocolate milk chocolate chips
1 12 oz bag good quality semi-sweet chocolate chips
1 POUND room temperature real dairy butter
3 tbs vanilla
dash of salt
The original recipe said to
beat with wooden spoon for at least 5 minutes, but a friend found that a hand mixer on low speed works best as if the butter isn't totally incorporated in, it will puddle on top. After a couple of minutes of mixing with your hand mixer you will see the fudge turn into silk before your eyes!!
When well blended add 1 1/2 (or more) cups nuts, if desired, and pour into greased pan. I use a 14x14" Magnalite square bake pan. It will
also fit in 1 9x13, plus a 8x8" square. Or several tins, depending on sizes of the tins.
Store in fridge. Keeps very well. I make this every year and pour into buttered tins for gift
giving. This makes a very special gift.
This makes a large amount of fudge.
Enjoy!
