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Old-Fashioned Chocolate Fudge

Reviewed: Dec. 17, 2010
This is the first time for me to make fudge. I mixed the cocoa and sugar in the pan with a wisk to get rid of any lumps, then I poured in raw, whole milk. I continued to stir on med. heat with the wisk, and as soon as it started to bubble, I quit stirring. I used a candy thermometer, and was surprised how long it took to get to 238 degrees also. I wanted to cover the pan, but didn't, just watched the mercury slowly climb. As soon as it hit soft ball stage, I shut off the flame and tossed in the butter and vanilla. I waited until the thermometer read 115 degrees and started to stir with a wooden spoon. I had to sit down and hold the pan between my knees to stir it. When the gloss disappeared, I grabbed my pan, turned around to pour it, and the fudge set up like concrete! I managed to get it out of the pot into the pan, pressed it like a graham cracker crust, threw it in the oven at 200 for a few minutes, pulled it out, pressed it some more then threw it in the refridgerator. It's a little crumbly, but oh, heaven in a pan! it melts in your mouth, so yummy! Think I'll start stirring around 130 degrees and have the pan ready.
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Hollandaise Sauce

Reviewed: Nov. 12, 2010
I made this with key lime juice, and my husband has fallen in love all over again!
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Cornell Chicken Marinade

Reviewed: May 25, 2009
Ha! I couldn't find my cookbook with my recipe, so I looked here, and voila! Same ingredients, different amounts. This recipe is fantastic, much better than the one I have.
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