Tim Allen Fudge
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 60
Ingredients
2 1/2 cups sugar 2/3 cup Cocoa Hershey'sMix these together in the heavy DUTCH oven until you see a uniform color. Prebutter an 8" x 8" pan. In a measuring cup, add & mix well:1/3 instant nonfat dry milk4 Tbs heavy whipping cream 3/4 waterPour this into the Dutch oven & using wooden spoon, cook sugar mixture over medium heat until mixture boils. Stir constantly with a wooden spoon. This took about 10 minutes on my stove. Continue cooking to soft boil point. (A recipe book will tell you how to figure this out. Buy a candy thermometer & use it. Soft boil is marked !)Remove from heat. Add 1 Tbs butter & 1/4 tsp salt. Stir till melted. Sit pan in sink full of cold water until bottom of pan is cool to touch, but not cold. Add 2 Tbs vanilla & 1/2 cup of chopped nuts. Stir quickly & turn into pre buttered 8" x 8" pan. Butter the back of a metal spoon. Use it to smooth the fudge down in the pan. Then make your cuts for the number of pieces you desire. Enjoy!
Do not attempt on a rainy day or try multi tasking!
Fudge isn't that hard, but you do have to pay attention to it. A cast iron heavy pan works best to evenly distribute the heat. Do use a wooden spoon, not metal or Teflon. A candy thermometer is good to check your sauce temperature to know when to set it in the bath. That bath is only a minute or so!
Serving Size: 60 1/2 inch by 1 inch pieces OR double the calories & make 30.
Number of Servings: 60
Recipe submitted by SparkPeople user REVCORNIE.
Fudge isn't that hard, but you do have to pay attention to it. A cast iron heavy pan works best to evenly distribute the heat. Do use a wooden spoon, not metal or Teflon. A candy thermometer is good to check your sauce temperature to know when to set it in the bath. That bath is only a minute or so!
Serving Size: 60 1/2 inch by 1 inch pieces OR double the calories & make 30.
Number of Servings: 60
Recipe submitted by SparkPeople user REVCORNIE.
Nutritional Info Amount Per Serving
- Calories: 46.7
- Total Fat: 1.3 g
- Cholesterol: 1.9 mg
- Sodium: 24.1 mg
- Total Carbs: 9.4 g
- Dietary Fiber: 0.4 g
- Protein: 0.5 g
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