Coney Island Fudge
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.
Total Timeunder 2 hours
Make Ahead RecipeYes
Dietary Considerationegg-free, peanut free
Taste and Texturechocolatey, creamy, nutty, sweet
Type of Dishdessert
- 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
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.
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