*  Exported from  MasterCook  *

                           LEMON WALNUT FUDGE

Recipe By     :
Serving Size  : 2    Preparation Time :0:00
Categories    :
 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                       -JUDI M. PHELPS
  3       c            Sugar
    1/4   c            Cocoa
          ds            -- salt
  3       tb           Light corn syrup
 12       oz           Evaporated milk (not skim)
  4       tb           Butter
  1       tb           Lemon zest -- grated
  3       tb           Lemon juice
  1       t            Vanilla
    1/2   c            Walnuts -- chopped

 Combine the sugar, cocoa and salt in a large, heavy
 bottom saucepan. Stir to mix and break up any lumps of
 cocoa powder.  Add the corn syrup, milk and 2
 tablespoons of the butter.

 Place over medium heat and cook, stirring constantly,
 until the mixture comes to a boil.  Stop stirring;
 cover the pan with a tight-fitting lid for about a
 minute to steam off any sugar crystals on the sides of
 the pan.  Watch closely so the fudge does not boil
 over.

 Uncover and continue to cook (without stirring),
 swabbing down the sides of the pan from time to time
 with a pastry brush dipped in water, until the
 temperature reaches the soft-ball stage.

 Use a candy thermometer, or the old-fashioned method
 of dropping a bit of the hot candy into a cup of cold
 water every so often.  When it forms a cohesive puddle
 on the bottom of the cup and can be formed into a ball
 that flattens when lifted out of the water, that's
 "soft-ball" stage.) Immediately swab down the sides of
 the pan.  Pour (do not scrape) the fudge onto a slab
 of marble or a large platter or into a flat baking
 dish.

 Heat the lemon zest, juice, and vanilla to boiling and
 pour over the hot candy.  Top with the remaining 2
 tablespoons butter.  Let the mixture cool to room
 temperature without disturbing it.  Stir the fudge
 with a spatula or plastic scraper until it becomes
 thick and starts to lose its gloss. This is the
 exercise part...feel the burn....it takes a while!
 Add the chopped nuts just as the fudge becomes too
 stiff to stir.

 Spread the fudge onto a buttered plate or sheet of
 plastic wrap. After a few minutes, it will solidify
 and you can wrap and store it for several days--even
 weeks if you keep it a secret!  Yields 2-1/8 lbs.

 Per 3-oz serving: 340 calories, 4 g protein, 62 g
 carbohydrate, 10 g fat, 21 mg cholesterol, 74 mg
 sodium, 1 g fiber. Source:  San Francisco Chronicle,
 3/27/96.

 Shared and MM by Judi M. Phelps.
 [email protected] and [email protected]



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