Willie Crawford On More Traffic, More Subscribers, More Sales In Your Internet Marketing Business

« BBQ Pork Ribs | Main | Olive Oil Pound Cake »

December 01, 2005

Lemon Walnut Fudge

Lemon Walnut Fudge (Courtesy of Chef2Chef Culinary Portal)
Makes a little over 2 pounds

Ingredients
3 cups sugar
1/4 cup cocoa
1 dash salt
3 tablespoons light corn syrup
1 (12 oz.) can evaporated milk (not skim)
4 tablespoons butter
1 tablespoon grated lemon zest
3 tablespoons lemon juice
1 teaspoon vanilla
1/2 cup walnuts, chopped

Directions

Combine the sugar, cocoa and salt in a large,
heavy bottom saucepan. Stir to mix and break
up any lumps of cocoa powder. Add the corn
syrup, milk and 2 tablespoons of the butter.

Place over medium heat and cook, stirring
constantly, until the mixture comes to a boil.
Stop stirring; cover the pan with a tight-fitting
lid for about a minute to steam off any sugar crystals
on the sides of the pan. Watch closely so the fudge
does not boil over.

Uncover and continue to cook (without stirring),
swabbing down the sides of the pan from time to
time with a pastry brush dipped in water, until
the temperature reaches the soft-ball stage.

Use a candy thermometer, or the old-fashioned method
of dropping a bit of the hot candy into a cup of cold
water ever so often. When it forms a cohesive puddle
on the bottom of the cup and can be formed into a ball
that flattens when lifted out of the water, that's
"soft-ball" stage. Immediately swab down the sides of
the pan. Pour (do not scrape) the fudge onto a slab of
marble or a large platter or into a flat baking dish.

Heat the lemon zest, juice, and vanilla to boiling and
pour over the hot candy. Top with the remaining 2 table-
spoons butter. Let the mixture cool to room temperature
without disturbing it. Stir the fudge with a spatula or
plastic scraper until it becomes thick and starts to lose
its gloss. This is the exercise part...feel the burn....it
takes a while! Add the chopped nuts just as the fudge
becomes too stiff to stir.

Spread the fudge onto a buttered plate or sheet of plastic wrap.
After a few minutes, it will solidify and you can wrap and store it
for several days--even weeks if you keep it a secret!

Contributed to our recipe list by Elvee.

The Devotional Chef Blog

Wireless Phones And PDAs - Free After Rebates
Carolina Country Cooking

Cat Head Biscuits & Garlic Fried Chicken

The Cookbook Club

U.S.A. Fan Club

The Real Secrets of Internet Marketing

Soul Food Cookbook

Bird Flu Information

Discover What Really Works In Building Your Network Marketing Business

Posted by Willie Crawford at December 1, 2005 01:43 PM

Comments

Post a comment