KitchenAid KP26M1XDP Use & Care Guide - Page 41

Chocolate Fudge Butter 2 cups sugar 1⁄8 teaspoon salt 3⁄4 cup evaporated milk 1 teaspoon light corn syrup 2 squares (1 oz each) unsweetened chocolate 2 tablespoons butter or margarine 1 teaspoon vanilla 2 cup chopped walnuts or pecans Butter sides of heavy 2-qt saucepan. Combine sugar, salt, evaporated milk, corn syrup, and chocolate in pan. Cook and stir over medium heat until chocolate melts and sugar dissolves. Cook to soft ball stage (236°F) without stirring. Remove immediately from heat. Add butter without stirring. Cool to lukewarm (110°F). Stir in vanilla. Pour mixture into mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 2 and mix about 8 minutes, or until fudge stiffens and loses its gloss. Quickly turn to STIR Speed and add walnuts, mixing just until blended. Spread in buttered 9 x 9 x 2" baking pan. Cool at room temperature. Cut into 1" squares when firm. Yield: 64 servings (1 square per serving). Per serving: About 59 cal, 1 g protein, 7 g carb, 3 g fat, 1 mg chol, 12 mg sodium. VARIATION Chocolate Fudge for a Crowd Triple all ingredients and prepare in the 6 qt mixer bowl. Increase mixing time at Speed 2 to 9 minutes. Spread in buttered 15 x 10 x 1" baking pan. Cut into 1" squares when firm. Yield: 150 servings (1 square per serving). Per serving: About 75 cal, 2 g protein, 9 g carb, 4 g fat, 1 mg chol, 15 mg chol. 41