MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Bumpy Road Fudge
 Categories: Choclate, Nuts, Candy, Dairy
      Yield: 64 Servings
 
      4 c  Sugar
  1 1/4 c  Whipping cream
    1/3 c  Unsweetened cocoa powder
    1/3 c  Light-color corn syrup
    1/4 ts Salt
      1 tb Vanilla
      1 c  Snipped tiny marshmallows
      1 c  Chopped pecans; toasted
 
  Line an 8" x 8" x 2" baking pan with foil, extending the
  foil over edges of pan. Butter foil; set pan aside.
  
  Butter the sides of a 3 quart heavy saucepan. In the
  saucepan, combine sugar, cream, cocoa powder, corn syrup,
  and salt. Cook and stir over medium heat until mixture is
  boiling. Clip a candy thermometer to the side of the pan.
  Reduce heat to medium-low; continue boiling at a moderate,
  steady rate, stirring occasionally, until thermometer
  registers 236ºF/113ºC, soft-ball stage (about 10
  minutes). (Adjust heat as necessary to maintain a steady
  boil.)
  
  Remove saucepan from heat. Add vanilla but do not stir.
  Cool, without stirring, to 110ºF/43ºC (1 to 1 1/4
  hours). Remove thermometer from saucepan. Beat mixture
  vigorously with a clean wooden spoon just until candy
  starts to thicken. Add marshmallows and pecans. Continue
  beating just until fudge starts to lose its gloss (6 to 8
  minutes total).
  
  Immediately spread fudge evenly in the prepared pan. Score
  fudge into squares while warm. Let fudge cool to room
  temperature. When fudge is firm, use the edges of the foil
  to lift fudge from pan. Cut into squares.
  
  FROM THE TEST KITCHEN: Layer fudge between sheets of waxed
  paper in an airtight container; cover. Store in the
  refrigerator for up to 1 week.
  
  Better Homes & Gardens | November 2014
  
  MM Format by Dave Drum - 12 November 2014
  
  Uncle Dirty Dave's Archives
 
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... "All science is either physics or stamp collecting." -- Ernest Rutherford
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