Recipe#4342

Title: Caramel Fudge

From: ZTKH36A@prodigy.com (Joni Woods) 
 Newsgroups: rec.food.recipes 
 Subject: Caramel Fudge 
 Date: 9 Jan 1997 19:27:02 -0700 
 Message-ID: <5auu9g$29l6@usenetp1.news.prodigy.com> 

2 cups white granulated sugar
 1 1/2 cups heavy whipping cream
 1 1/2 cups dark Karo syrup
 1 cup butter 
 1 tsp. vanilla
 5 squares semi-sweet chocolate
 2 cups chopped nuts (we prefer walnuts)
 In large heavy pan melt together the sugar, cream, Karo syrup and
 butter.  Bring this mixture to a boil and boil until it reaches
 exactly 250 degrees on a candy thermometer.  Take this mixture off
 the stove and add the chocolate and vanilla.  Stir until the
 chocolate is melted and then add the nuts.  Pour this mixture into
 a buttered 9x13 cake pan.  Cool in a refrigerator.  This candy
 needs to be kept in the refrigerator as it gets too soft at room
 temperature.