Ingredients
2 c. sugar
1 small carton vanilla yogurt
3 Tbsp. cocoa powder
2 Tbsp. light corn syrup
2 Tbsp. butter or margarine
1 tsp. vanilla
1/2 c. coarsely chopped nuts
Method
Sources
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Temperature-controlled tempering for chocolate work
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Cascading chocolate fountain — strawberries, marshmallows, party
Achievable elevated desserts — laminated doughs, cakes, custards
Controlled temperature for homemade yogurt fermentation
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Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Cascading chocolate fountain — strawberries, marshmallows, party
Achievable elevated desserts — laminated doughs, cakes, custards
Controlled temperature for homemade yogurt fermentation
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Butter the sides of a heavy 2-quart saucepan. In it, combine sugar, yogurt, cocoa and corn syrup; cook and stir over medium-high heat, until sugar is dissolved and mixture comes to a boil. Continue cooking over medium-high heat to 234°, stirring frequently. Remove from heat. Add butter and vanilla; do not stir. Cool to lukewarm (110°). Add nuts; beat vigorously until fudge becomes very thick and just starts to lose gloss. Immediately spread in a buttered 9 x 5 x 3-inch pan. Score while warm; cut when cool. Makes about 1 1/2 pounds.