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Chocolate Cream Candy
2 cups sugar 1 tablespoon butter 2/3 cup milk 2 squares unsweetened chocolate 1 teaspoon vanilla Put butter into granite saucepan; when melted, add sugar and milk. Heat to boiling-point; then add chocolate, and stir constantly until chocolate is melted. Boil thirteen minutes, remove from fire, add vanilla, and beat until creamy and mixture begins to sugar slightly around edge of saucepan. Pour at once into a buttered pan, cool slightly, and mark in squares. Omit vanilla, if desired, and add, while cooking, one-fourth teaspoon cinnamon.
A straightforward fudge in the Fannie Farmer mould, timed rather than tested with a thermometer. The thirteen-minute boil is the weak point; use temperature instead.
- Cook to temperature, not by clockBoil to 236-238F (soft-ball stage) on a candy thermometer. Thirteen minutes assumes a particular pan, burner and altitude, and will give either soup or a crumbly brick if any of those differ.
- Granite saucepan"Granite" means graniteware, enamelled steel. Any heavy-bottomed pan works; avoid thin aluminium, which scorches chocolate and milk.
- Squares of chocolateA square is one ounce, so 2 oz total unsweetened baking chocolate. Substituting bittersweet will make the candy noticeably sweeter and less strongly chocolate.
- When to beatModern practice is to let the syrup cool undisturbed to about 110F before beating, since beating while hot gives larger sugar crystals and a grainier texture. The recipe instead beats at once and uses the slight sugaring at the edge of the pan as its cue to pour.
- Do not scrape the panPour, don't scrape. Crystallised syrup clinging to the sides will seed the whole batch.
- CuttingMark in squares while still warm and pliable, then cut through once fully set. Cold fudge cracks rather than slices.
- YieldAbout 1 lb, roughly 36 small squares in an 8-inch square pan.
- Cinnamon variantA quarter teaspoon added during cooking is mild; it stands in for the vanilla rather than joining it.