>Test the fudge mixture in the ice-cold water when the
intaining stiff peaks.
Chocolate Fudge Chunks:
Line an 8x8
ixture into a cup of cold water using a teaspoon If
s when it is very cold, using a hot knife(wiping
egrees F.
The original recipe says to grease a 12
br>Meanwhile, to make the fudge frosting, combine butter, sugar and
aking sheet.
Place in cold oven;\tbake
at
f the mixture dropped into cold water forms a soft ball
Fudge -- First, line a 8x8\" pan
nto an even layer. Refrigerate fudge until cooled and set, about
about 3 hours.
Lift fudge by foil ends onto a
oft ball when dropped into cold water.).
Remove from heat
Line 8 or 9-inch square pan with foil.
Butter foil and set aside.
In heavy 4-quart saucepan, stir together sugar, cocoa and salt.
Stir in milk.
Cook over medium heat, stirring constantly, until mixture comes to full, rolling boil.
Boil, without stirring, to 234\u00b0 or until syrup, when dropped in very cold water, forms a soft ball, which flattens when removed from water.
(Bulb of candy thermometer should not rest on bottom of saucepan.)
issolved,.
Follow the above recipe to the end, but use
about 3 minutes. (Make sure fudge is warm, smooth and shiny
Stir well together the sugar, syrup and water.
Allow to boil without stirring until it forms a hard ball in cold water.
Pour this over stiffly beaten egg whites, beating constantly.
Cool; add vanilla and nuts.
Beat until cool and thick enough to set. Pour into a buttered platter or drop by teaspoons on waxed paper.
Preheat oven to 350 degrees.
Grease 15 1/2 X 10 1/2 in. pan. Prepare cake following package directions for basic recipe.
Pour into pan.
Bake for 20-25 minutes or until tooth pick inserted in center comes out clean.
NOTES: FOR AUTHENTIC RESULTS, PREPARE RECIPE EXACTLY AS DIRECTED. MSG (ACCENT
alf of jar of hot fudge over the brownies.( You can
Fudge sauce: Melt chocolate chips and