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Carnation Velvet Fudge
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3 (1 ounce) squares unsweetened chocolate
2 cups granulated sugar
2 tablespoons corn syrup
1 cup Carnation milk (undiluted evaporated)
3 tablespoons butter
1 teaspoon vanilla extract
Place sugar into a 2-quart saucepan. Cut the chocolate over the sugar. Add corn syrup and milk. Place over medium heat, stirring until sugar dissolves and chocolate melts. Bring to boiling, cover and cook 2 minutes.
Uncover and cook, stirring occasionally, to 234 degrees F or until soft ball forms. Remove from heat. Add butter and let cool without stirring until mixture is 110 degrees F or pan is cool enough to hold in palm of hand.
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