Coney Island Fudge

---------- Recipe via Meal-Master (tm) v8.05

Title: CONEY ISLAND FUDGE
Categories: Candies
Yield: 10 Servings

-M.CARMAIN1 [Melinda]
1 c Light cream
4 oz Semisweet chocolate; chopped
2 c Sugar
1/2 ts Salt
2 tb Unsalted butter
1 ts Vanilla
1/2 lb Walnuts; or pecans, chopped

Combine the cream, chocolate and sugar in a heavy saucepan over low heat.
Cook, stirring constantly, until the chocolate melts and the mixture is
smooth. Add the salt and let the mixture come to a boil. Turn down the heat
to very low and cook without stirring until the mixture reaches the soft-
ball stage, 236 on a candy thermometer.

Remove the pan from the heat. Add the butter and vanilla, but do not stir.
Let the mixture cool until lukewarm (110 degrees). Then beat the fudge with
a wooden spoon until creamy. Add the nuts and mix well. Transfer the fudge
to a buttered 8" square baking pan. Cover and chill. When firm, cut into
squares.

From: _New York Cookbook_ by Molly O'Neill

Posted on GEnie; November, '94; formatted for MEAL MASTER by Elaine Radis,
PRODIGY ID: BGMB90B: GEnie ID; E.RADIS

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