Tony Claxton's Recipes
Banana/Chocolate/Walnut
Fudge		    

Do yourself a favor and check your thermometer for accuracy by checking the temperature of boiling water on it. Adjust the stated temperature of the candy by the amount your thermometer is off from 212°F. For example, if water boils at 210°F on your thermometer then only cook your fudge to 234°f. Don't overcook!. The walnuts could be replaced by pecans or just left out. Peanuts or other nuts would be good too. Peanuts might be a little hard though. The walnuts are really good because they cut the sweetness some. I like lining the pan with plastic wrap rather than buttering it because it's easier to get the fudge out when firm and you don't have to clean the pan. This makes about 1 1/4 pounds of fudge.

                                   

Ingredients
2 oz - Unsweetened Chocolate (Chopped)
1/2 C - Brown Sugar
1 1/2 C - Granulated Sugar
1 med - Ripe Banana (Mashed)
3/4 C - Milk 		    1/8 t - Salt
2 T - Light Corn Syrup
3 T - Butter
1/2 t - Vanilla
1/2 C - Walnuts (Chopped)


Instructions
  • Prepare an 8.5"x4.5"x2.5" loaf pan by lightly buttering it or lining it with a piece of plastic wrap in it.
  • Combine chocolate, sugars, banana, milk, salt and corn syrup.
  • Cook over medium heat, stirring constantly, until sugars dissolve and chocolate melts.
  • Wipe sugar crystals off side of pan with a wet rag or something as you stir.
  • Continue cooking over medium heat, stirring occasionally, until mixture reaches 236°F (Soft Ball).
  • Remove from heat and add butter, cut into small chunks, without stirring.
  • Cool to 110°F.
  • Add vanilla and beat until candy just loses its gloss and starts to thicken.
  • Pour into prepared pan and sprinkle top with nuts (if using). If adding nuts, press them into the top of the candy.
  • When cool and firm cut into 32 pieces.


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