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Name: Helensburgh Fudge
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 1 ts Dried thyme; 1 Garlic minced; 3 tb Chopped fresh parsley; 1 Bay leaf; 3 c Mushrooms sliced; 1 cn (14 ounces) sweetened; 1/2 c Butter or margarine; 2 ts Vanilla extract; 4 c Granulated sugar; 1 c Water; 4 c Chicken broth; Salt and pepper; 1 Smoked ham hock; 3 Ribs celery, chopped; 1 lg Onion chopped; 3 Carrots, chopped; 8 c Water; 1 lb Brown or green lentils,

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INGREDIENTS

1 ts Dried thyme
1 Garlic ; minced
3 tb Chopped fresh parsley
1 Bay leaf
3 c Mushrooms ; sliced
1 cn (14 ounces) sweetened
1/2 c Butter or margarine
2 ts Vanilla extract
4 c Granulated sugar
1 c Water
4 c Chicken broth
Salt and pepper
1 Smoked ham hock
3 Ribs celery, chopped
1 lg Onion ; chopped
3 Carrots, chopped
8 c Water
1 lb Brown or green lentils,

Servings

INSTRUCTIONS

1. Lightly grease a 15 1/2 x 10 1/2 inch jelly-roll pan. Have ready a small bowl of ice water. 2. Melt butter in a 4- to 5-quart pot. Stir in sugar and water, then milk. Bring to a boil over medium-high heat. 3. Boil 10 to 15 minutes, without stirring, until candy thermometer registers 234 F to 240 F (soft-ball stage) or when a small amount dropped into the bowl of ice water forms a soft ball that flattens when removed from water. 4. Off heat add vanilla, without stirring. When just cool (110 F) and "skin" forms over top of mixture, stir with a wooden spoon until thick and paler. 5. Pour into prepared pan. Chill until firm. Break into bite-size pieces. Store airtight in a cool place, up to 2 months. Makes 3 pounds. Recipe by: WEB SITE 1997 Posted to recipelu-digest Volume 01 Number 177 by ctlindab@mail1.nai.net on Oct 29, 1997

NOTES

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Helensburgh Fudge

1 ts Dried thyme
1 Garlic minced
3 tb Chopped fresh parsley
1 Bay leaf
3 c Mushrooms sliced
1 cn (14 ounces) sweetened
1/2 c Butter or margarine
2 ts Vanilla extract
4 c Granulated sugar
1 c Water
4 c Chicken broth
 Salt and pepper
1 Smoked ham hock
3 Ribs celery, chopped
1 lg Onion chopped
3 Carrots, chopped
8 c Water
1 lb Brown or green lentils,

1. Lightly grease a 15 1/2 x 10 1/2 inch jelly-roll pan. Have ready a small  bowl of ice water.    2. Melt butter in a 4- to 5-quart pot. Stir in sugar and water, then milk.  Bring to a boil over medium-high heat.    3. Boil 10 to 15 minutes, without stirring, until candy thermometer  registers 234 F to 240 F (soft-ball stage) or when a small amount dropped  into the bowl of ice water forms a soft ball that flattens when removed  from water.    4. Off heat add vanilla, without stirring. When just cool (110 F) and  "skin" forms over top of mixture, stir with a wooden spoon until thick and  paler.    5. Pour into prepared pan. Chill until firm. Break into bite-size pieces.  Store airtight in a cool place, up to 2 months.    Makes 3 pounds.    Recipe by: WEB SITE 1997    Posted to recipelu-digest Volume 01 Number 177 by ctlindab@mail1.nai.net on  Oct 29, 1997

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Nutrition

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Serving Size: 1 Serving (6732g)
Recipe Makes: 1 Servings

Calories: 9486
Calories from Fat: 3992 (42%)

Amt Per Serving		% DV

	Total Fat 443.6g	591 %
	Saturated Fat 147.7g	738 %
	Monounsaturated Fat 196.9g
	Polyunsanturated Fat 73g
Cholesterol 2016mg		620 %
Sodium 34374.1mg		1185 %
Potassium 13404.2mg		353 %
Total Carbohydrate 632.5g		186 %
	Dietary Fiber 4.7g	19 %
	Sugars, other 627.8g
Protein 714.5g		1021 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 9486

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