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Coney Island Fudge Recipe-9625

Photo by: Joseph DeLeo
Comments: 0


A bite of this fudge will bring back memories of childhood summers at Coney Island-the Cyclone, the Wonder Wheel, the cool sand under the boardwalk, the fudge.

Yield: Serves 10


  • 1 cup light cream
  • 4 ounces semisweet chocolate, chopped
  • 2 cups sugar
  • ½ teaspoon salt
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract
  • ½ pound walnuts or pecans, chopped


1. 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°F on candy thermometer.

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

© 1992 Molly O'Neill

Nutritional Information

Nutrients per serving (% daily value)

449kcal (22%)
44mg (4%)
0mg (1%)
86mcg RAE (3%)
33mg (11%)
127mg (5%)
9g (47%)
28g (43%)
1mg (6%)

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