Fudge

This recipe is from a dear friend, Renee S.   Our "Roux" doesn't have a fudge recipe in its contents, although there is a Fudge Brownie recipe on page 53,

named Old Fashion Brownies ( a cake like fudge). So, here is the best fudge recipe in the world for you to enjoy!

Chocolate Fudge 

4 Tbs. cocoa powder

2 C sugar

1 C evaporated milk

1 tsp.  white Karo syrup

¼ tsp. salt

2 Tbs. butter

1 tsp. vanilla

1 C toasted chopped pecans

Put all but vanilla and nuts in saucepan.  Cook to 240 degrees (soft ball).  Stir occasionally.  Remove from heat.  Cool a bit (10 or so minutes).  Add vanilla. Beat until stiff and losing gloss.*  Add nuts.  Pour into greased pan and spread with spatula.  Let set.

*This is the tricky part.  You have to watch it closely.  If you add the nuts too soon, it won’t set up properly and will stay gooey.  If you wait too long, it will seize and harden before you can spread it in the pan.  I beat the fudge with an electric hand mixer on low speed under a bright light so I can see it well.  As soon as the mixture starts to lose its high gloss, begins to have a slight dullness to its surface, that’s when to add the nuts.

I put the nuts in the microwave for 30 seconds just before I start beating the fudge, so they’re warm when I add them.  That helps to keep the fudge at the right consistence until I can pour and spread it in the pan.

It takes a little practice to get it just right, but it is SO worth the effort.  You may want to beat the fudge by hand the first few times you make it, that way it’s easier to detect the change from glossy to slightly dull you’re watching for.

Enjoy!