Pennyaline wrote:
> wrote:
> > *SUCCESS!*
> >
> > Two days ago I did "round two" in an attempt at making chocolate fudge.
> > I discovered that the recpie I used, acquired at http://www.cooks.com/
> > , is wrong: it listed 1/4 cup of evaporated milk, when it should have
> > been 3/4 cup.
> >
> > For round two I used a different web page's recipe, which was:
> >
> > 2 ounces unsweetened chocolate
> > 3/4 cup evaporated milk
> > dash salt
> > 2 cups sugar
> > ===
> > 1/4 cup (1/2 stick) butter
> > 1/2 teaspoon vanilla

> WHAT?! No marshmallows?
>
> Sir, Sandra Lee would be mortified!

Alas, no marshmallows. Fortunately it did not appear to require any.
Nor was corn syrup needed, great or small, to prevent re-crystalization
of the sugar. It seems the secret is:

1) Use a wooden spoon
2) Let it cook unmolested
3) Let it cool unmolested
4) Molest with great vigor once it has cooled to human-body temperature

Now if I could only figure out how Chili Rellenos happen....