Recipe from: Shana Fakkel
This recipe was given me by my friend Rachel with whom I went to college in Massachusetts. She used it in her food lab class, substituting guar gum and lecithin as thickeners to cut down the margarine to make a low-fat fudge. The original recipe was the best fudge recipe I'd ever tasted.
4 1/2 c. sugar
1 can evaporated milk (12 oz.)
3 c. semi-sweet chocolate chips (1 1/2 bags)
2 T vanilla
1 c. margarine
1 c. chopped nuts (opt.)
Place margarine, chocolate chips, vanilla and nuts in large mixing bowl. Set aside. In large heavy sauce pan bring sugar and milk to a boil, stirring constantly. Boil over medium heat and continue stirring for 8 minutes. Mixture will bubble up and turn a golden caramel color. Watch it carefully or it will scorch! Pour sugar/milk mixture over bowl ingredients. Stir to blend. Then beat with an electric mixer approximately 2 minutes until smooth and creamy. Pour into a greased 9"x13" pan. Garnish with more chopped nuts if desired. Cool. Makes 4 pounds.
This recipe was given me by my friend Rachel with whom I went to college in Massachusetts. She used it in her food lab class, substituting guar gum and lecithin as thickeners to cut down the margarine to make a low-fat fudge. The original recipe was the best fudge recipe I'd ever tasted.
4 1/2 c. sugar
1 can evaporated milk (12 oz.)
3 c. semi-sweet chocolate chips (1 1/2 bags)
2 T vanilla
1 c. margarine
1 c. chopped nuts (opt.)
Place margarine, chocolate chips, vanilla and nuts in large mixing bowl. Set aside. In large heavy sauce pan bring sugar and milk to a boil, stirring constantly. Boil over medium heat and continue stirring for 8 minutes. Mixture will bubble up and turn a golden caramel color. Watch it carefully or it will scorch! Pour sugar/milk mixture over bowl ingredients. Stir to blend. Then beat with an electric mixer approximately 2 minutes until smooth and creamy. Pour into a greased 9"x13" pan. Garnish with more chopped nuts if desired. Cool. Makes 4 pounds.
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