Thoroughly coat pan with extra butter. Combine
first 5 ingredients in large saucepan (pan should
be at least 8qts for a triple batch). Stir over low
heat until blended.
Bring to boil over moderate heat, being careful to
to mistake escaping air bubbles for boiling. This
can be the tricky part, when its a rapid, rolling
boil (not just air bubbles)m lower the heat a
little or it will start spitting at you.
At this point boil slowly and stir constantly for 5
minutes. The color will turn from white to beige
due to the carmelization - just keep stirring while
it boils.
After 5 minutes of boiling, remove from heat. Stir
in chocolate and vanilla (nuts if desired) un til
chocolate is melted. Pour into BUTTERED pan and
cool.
Originally Submitted
1/26/2014
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