Info
- Course: Dessert
- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 23 Times
Can be made ahead of time.
The World’s #1 Collection of Cookbook Recipes Online
Coney Island Fudge
Cookbook
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
Ingredients
- 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
Directions
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
449 kcal
4 % daily value
1 % daily value
3 % daily value
167 mg
51 mg
4 g
47 g
2 g
51 g
33 mg
127 mg
9 g
28 g
6 % daily value
