---------- Recipe via Meal-Master (tm) v8.05
 
      Title: CONEY ISLAND FUDGE
 Categories: Candies
      Yield: 10 Servings
 
           -M.CARMAIN1 [Melinda]
      1 c  Light cream
      4 oz Semisweet chocolate; chopped
      2 c  Sugar
    1/2 ts Salt
      2 tb Unsalted butter
      1 ts Vanilla
    1/2 lb Walnuts; or pecans, chopped
 
  Combine the cream, chocolate and sugar in a heavy saucepan over low heat.
  Cook, stirring constantly, until the chocolate melts and the mixture is
  smooth. Add the salt and let the mixture come to a boil. Turn down the heat
  to very low and cook without stirring until the mixture reaches the soft-
  ball stage, 236 on a candy thermometer.
  
  Remove the pan from the heat. Add the butter and vanilla, but do not stir.
  Let the mixture cool until lukewarm (110 degrees). Then beat the fudge with
  a wooden spoon until creamy. Add the nuts and mix well. Transfer the fudge
  to a buttered 8" square baking pan. Cover and chill. When firm, cut into
  squares.
  
  From: _New York Cookbook_ by Molly O'Neill
  
  Posted on GEnie; November, '94; formatted for MEAL MASTER by Elaine Radis,
  PRODIGY ID: BGMB90B: GEnie ID; E.RADIS
 
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