fudge

fudge

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Uncooked Chocolate Cream Fudge

Imperial	Ingredients	Metric x 1	Metric x 10
4 oz.	Semisweet chocolate, broken into small pieces	125 g.	1250 g. or 8 boxes
4 tbsp.	Butter	60 ml.	600 ml.
3 tsp.	Light cream	45 ml.	450 ml.
1 tsp.	Vanilla extract	5 ml.	50 ml.
3 1/2 Cups	Confectioners' sugar, sifted	875 ml.	8.75 liters. (maybe less)

x1
Put the chocolate pieces and the butter into a heatproof bowl set over a saucepan of hot water.
Leave them until they have melted, stirring once or twice.
Remove bowl from the saucepan of water, and stir cream and vanilla into the chocolate mixture.
With a wooden spoon, gradually work in the confectioners' sugar. Mix well.
Transfer the mixture into a buttered pan 8 inches [20 cm.] square.
Leave the fudge in a cool place until it has set, about 3 hours.

x10
Use 2 12 in. x 16 in. pans.