(This is a keeper and a favorite! It is really soft and creamy! My sister, Virginia shared this with me a few years ago. She got it from Irene, a temple worker in Utah, she has passed away now, but I'm sure the memory of this recipe reminds her of her sweet friend)
4 c. sugar
2 c. (1 pint) heavy whipping cream
2 cubes butter (1 c. )
3 large Hershey's milk chocolate bars
( I use the Symphony toffee and almond bars) 7oz. each which equals 21 oz) they keep changing the size so make sure it's 21 oz. all together) Also last year I noticed that they put hardly any almonds in this so I bought chopped almonds to add to it. But you can use plain milk chocolate bars and add chopped nuts of your choice.
1 tsp. vanilla
1 c. chopped nuts (optional)
**Break up chocolate bars and place in large mixing bowl. Place sugar and whipping cream in a large heavy pan. Mix together and bring to a full boil...boil on medium to high heat, stirring constantly with wooden spoon (DO NOT SCRAPE SIDES OF PAN).
**Boil to softball stage (drop of fudge into cup of cold water) -- or approximately 7 min. although that never seems to be enough time for me at my high altitude, so I do the softball stage water test. You must be able to roll it in a ball after you drop a tsp or so into the cold water, then you know it's done.
**Remove from heat.. cut the 2 cubes of butter into chunks; drop into mixture and let melt. Don't stir
**Pour this hot mixture over the chocolate bars in the mixing bowl. Do not scrape sides of pan containing hot mixture; just pour.
**With electric mixer, beat and blend well until creamy smooth ( make sure it's smooth - I think the beaters help to cool things down and help to mix it all together
**Add 1 tsp. Vanilla, then the nuts
**Pour into a 9x13 buttered dish ( I put mine in these cute containers to give to neighbors) - refrigerate.
**Remove from refrigerator and let soften a little before cutting into pieces
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