"Barbara" > wrote in message
...
> I can not get my fudge to harden.
> recipe below
> chocolate fudge recipe
> 2 cups sugar
> 2/3 c milk
> 1/3c cocoa
> 2T butter
> 2T corn syrup
> 1/4tsp salt
> 1tsp vanilla
> Butter the loaf pan.heat sugar,milk,choc,corn syrup and salt in a 3qt
> saucepan over med heat.stirring constantly,until chocolate is melted and
> sugar is dissolved.cook stirring occasionlly,to 234*F on candy
> thermometer.
> Remove from heat add butter.Cool,without stirring to 120*f.Then add
> vanilla:beat continously with wooden spoon for 5-10 minutes until,no
> longer glossey.Spread in pan and cool until firm.
> All help needed.Please reply to the newsgroup.
> Thank you very much
> Barbara

What do you mean "harden"? How soft is it?

Fudge isn't supposed to become hard; it should easily hold its shape,
but you should be able to compress it between your fingers if you
squeeze.

BTW, I've come to like Alton Brown's version:

Chocolate Fudge
Recipe courtesy Alton Brown

Recipe Summary

Prep Time:*10 minutes
Cook Time:*30 minutes

Yield:*64 (1-inch) pieces
*
2 3/4 cups sugar
4 ounces unsweetened chocolate
3 tablespoons butter, plus more for greasing pan
1 cup half-and-half
1 tablespoon corn syrup
1 tablespoon vanilla extract
1 cup chopped, roasted nuts, optional

Grease an 8 by 8-inch pan with butter. In a heavy-bottomed saucepan,
combine the sugar, chocolate, 1 1/2 tablespoons of the butter,
half-and-half, and corn syrup. Over medium heat, stir with a wooden
spoon until sugar is dissolved and chocolate is melted. Increase heat
and bring to a boil. Reduce heat to medium-low, cover, and boil for 3
minutes. Remove the cover and attach a candy thermometer to the pot.
Cook until the thermometer reads 234 degrees F. Remove from the heat and
add the remaining butter. Do not stir. Let the mixture cool for 10
minutes or until it drops to 110 degrees F. Add vanilla and nuts, if
desired, and mix until well-blended and the shiny texture becomes matte.
Pour into the prepared pan. Let sit in cool dry area until firm. Cut
into 1-inch pieces and store in an airtight container for up to a week.

Episode#: EA1G05

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