Fudge à la Louise
Everything that fudge should be — creamy, rich, and chocolatey. Makes a nice gift. In fact, Lib gave a tin of her fudge to Eleanor Roosevelt, back in the mid-1950s.
Yield: Makes 5
- 4 cups sugar
- 3 squares dark baking chocolate
- 1-1/3 cups milk
- 2 tablespoons butter, plus extra for greasing platters
- 1-1/2 teaspoons vanilla
- 1 cup chopped nuts
In a heavy saucepan, mix together the sugar, chocolate, and milk. Place the pan over high heat and stir constantly until the chocolate is melted and the sugar is dissolved. Bring to a full boil, and lower the heat so the candy continues to boil gently, not vigorously. Stir no more. Put a candy thermometer into the center of the mixture and cook until the temperature reaches exactly 232 degrees F. Meanwhile, grease with extra butter a large platter (turkey size) and a flat pan about 13x11 inches. When the fudge reaches 232 degrees, pour it into the readied platter -- do not scrape the pan, but let it drip out. Dot with 2 tablespoons butter and let the mixture cool until the platter feels cool underneath. Add vanilla. Take a large slotted spoon and start to stir the liquid mixture -- it will take about 15 or 20 minutes. You will see a steady change from dark to light color, from glossy to dull, from liquid to solid. When the fudge begins to get dull, add the nuts and mix in thoroughly. Put fudge into the large buttered pan and press into shape with the flat of your palms. Cut into squares; store in airtight container, if there's any left.