Wayne Gisslen

Chocolate Fudge

Preparation info
  • Yield:

    2 lb

    without walnuts
    • Difficulty

      Easy

Appears in
Professional Baking
Professional Baking

By Wayne Gisslen

Published 2008

  • About

Ingredients

Sugar at 100%
Ingredients U.S.

Method

Procedure

  1. Prepare a 9-inch (23-cm) square pan by lining it with aluminum foil.
  2. Combine the sugar, milk, and glucose in a heavy saucepan. Bring to a boil, stirrin