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MaMa’s Chocolate Fudge

My momma, MaMa, made this famous in our extended family & among friends (it came to her from Lalla Lee Spratt).

Ingredients:

 syrup: 1/3 cup white Karo syrup.
 milk: 1/2 cup whole milk
 butter/margerine: 1/2 stick
 1 teaspoon vanilla extract
 2 cups white regular sugar
 1/2 teaspoon salt
 3 squares bitter (unsweetened) chocolate (dark or milk)
 1 cup chopped pecan nut-meats
 

Equipment:

 candy thermometer
 pots: (1) cooking pot = use any pot you like as long as its NOT thin & (2) hot water pot = for preventing  too much cooling later.
 heat source: stove top .
 receptical: baking pan with waxed paper.

Process:

  • add sugar, chocolate, Karo syrup, milk and butter into the pot #1.
          
  • #1 pot & contents then to be heated on high while CONSTANTLY stirring until you have the contents reach a lazily rolling boil and maintain that state to a temp of 246-248 degrees fahrenheit.
          
  • remove from heat and THEN add vanilla & salt and keep stirring & let temp go down to about 180 degrees (and keep from getting contents too cool by having the pot #2 "on top of" pot #2 of hot water (kept hot on heated stove?).
          
  • fudge dipping: with large spoon (careful: it could conduct heat & get too hot), dip out some contents and put each dip seperately onto waxed paper and repeat until all pot #1 contents are out & let harden. But,
          
  • If pot #1 contents cool to point of being hard to dip, put back on burner & heat up after adding about a teaspoon of water.

  • ALSO, kids especially will love to scrape out and eat any of the hardened contents of pot #1 (sort of like "licking the pot".
          

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(posted 25 January 2018)