Fudge for Fall

Today is one of my most favorite days of the year; the first day of fall! I decided to get in the kitchen this afternoon and make some of my grandma's fudge.

Let me be honest with you, I've never made fudge before. This was actually my third attempt.. Working with candy at high altitude is tricky! So please know, this may not be the easiest recipe for you to try, but if you can persevere enough to get it right, it will be worth it!

Please, enjoy this recipe! Make it for your families and friends for the holidays or for yourself to indulge in this beautiful fall season! Also, if you're a chocolate lover like me, be sure to check out an awesome artisan chocolate club, cocoa couriers! Their chocolates are organic, fair trade, unique, and made with love!

Louise (Diggie) Cook's Chocolate Fudge Recipe

Ingredients:

2 oz unsweetened chocolate, grated (baker's brand is preferred)

2/3 cup whole milk or cream, scalded

2 cups sugar

1 tablespoon light corn syrup

1/2 teaspoon salt

2 tablespoons butter

1 teaspoon vanilla extract

candy thermometer

Instructions:

Melt chocolate in milk in a medium sauce pan. Add sugar and corn syrup; cook slowly stirring until sugar dissolves. Add salt; bring to boiling; cook to soft ball stage (236 on the thermometer) stirring frequently. *Special note: for high altitude, beginning at 224, perform manual test for soft ball by dropping a small amount of boiling fudge into a bowl of cold water and test with fingers to see if it holds it's shape. Fudge should be malleable, not hard.

Remove from heat immediately, and add butter. Let cool to lukewarm (110) without stirring. Add vanilla and beat until very hard and no longer glossy. Remove from pan and put on waxed paper. Knead mixture until soft and separate into baseball sized balls. Roll each ball with fingers into a long snake-like roll, and cut pieces into desired serving size. Top with your favorite kind of nut (optional).

If you're not going to serve immediately, cover pieces with plastic wrap and refrigerate.

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